2 lb. lean ground chuck
2 small onions, finely chopped
1/4 to 1/2 lb. ground sausage
1 1/2 c. dry bread crumbs
2 c. milk
2 eggs, beaten
2 tsp. salt
1/2 tsp. allspice
1/2 tsp. pepper
enough oil to brown meatballs

Combine meats with onion. Soak bread crumbs in milk. Add eggs, salt, allspice, and pepper. Mix with meat and onions. Form into small balls. Roll in flour and brown in hot fat in large skillet, turning often. When lightly browned, remove from skillet, blot, and put in medium casserole bowl which has been greased. Pour sauce over hot meatballs and bake 30 minutes at 300°F. May be served either hot or cold. May also be partially baked, cooled, wrapped, and put in freezer. Thaw at room temperature or in microwave.

Makes 25-30 small balls.

Sauce:

3/4 c. catsup
1/4 c. vinegar
1 tbsp. minced onion
1 1/2 tsp. salt
1/2 c. water
1 tsp. dry mustard
2 tbsp. Worcestershire sauce
2 tbsp. brown sugar

Combine catsup, water, vinegar, mustard, onion, Worcestershire sauce, salt, and brown sugar. Simmer for 15 minutes.