2 lbs. ground chuck
1 lb. hot sausage
1 c. finely chopped onion
1 1/2 c. bread crumbs
2 tsp. parsley flakes
1 1/2 tsp. nutmeg
4 tsp. salt
1/4 tsp. pepper
2 tsp. Worcestershire sauce
2 eggs
3/4 to 1 c. evaporated milk

Mix thoroughly beef, sausage, onion, bread crumbs, parsley, salt, pepper, Worcestershire sauce, eggs and milk. Refrigerate 2 hours. Shape into balls. In large skillet, slowly brown and cook meat balls to sauce. Makes 75. (Can be frozen after adding meatballs to sauce.)

SAUCE:

1/4 c. salad oil
1/4 c. flour
1 1/2 tsp. paprika
1 tsp. salt
1/8 tsp. pepper
2 c. water
2 cans beef consomme

Blend flour, paprika, salt and pepper into oil in skillet. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat, stirring in water. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat and add consomme. Add meatballs. Serve in chafing dish.