3/4 c. soft bread crumbs
1 c. cream
1 1/2 lb. ground chuck or ground round
1 onion, minced
1 egg, beaten
2 tsp. salt
1/2 tsp. ground allspice
2 tbsp. butter for frying
2 tbsp. flour
1 1/2 c. milk

Soak bread crumbs in 1/2 cup of the cream. Mix together the meat, onion, and bread crumbs. Add the beaten egg, salt, and allspice, and combine well. Shape into balls - tiny for serving as an appetizer and walnut size for a family meal. Melt the butter in a frying pan, add the meatballs and fry until browned on all sides.

After all the meatballs are browned, remove from pan and set aside. Brown the flour in frying pan with the drippings. Slowly add the second 1/2 cup of cream and 1 1/2 cup of milk, whisking well until smooth. Return meatballs to pan, cover, and simmer for 25 minutes on low heat. Stir gently during simmering process and if too thick, some water may be added. Serves 4-6.

Triple recipe for a party appetizer and after meatballs are simmered in sauce for a short time - transfer to a slow cooker to keep warm.