1 lb. lean hamburger
1/4 lb. lean ground pork
1 lb. ground veal
4 slices bread
3/4 c. milk
1 med. onion, shredded
2 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. allspice
1 clove garlic, mashed fine
1/4 tsp. pepper
2 eggs, slightly beaten
Fat (for frying)
2 c. beef bouillon

Crumble bread. Add milk. Stir and blend until paste like. Add to meat (be sure meat has been well mixed) in mixing bowl. Add seasonings and eggs. Add onions. Beat and stir until well blended. Dip out rounded teaspoonfuls (1-inch balls). Set on wax paper to dry a bit. Heat 1/2 inch of fat. Brown meatballs. Then put meatballs in a single layer in a large, shallow baking pan. Add hot bouillon. Bake at 350 degrees for 30 minutes, or until broth is absorbed. Yield: 80 (1-inch) meatballs.