1 lb. ground beef
1/2 c. seasoned bread crumbs
1 1/2 c. milk
1 egg, beaten
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. allspice
1/4 c. finely chopped onion
1 1/4 tbsp. flour
1 1/4 c. beef broth

Have been ground twice. Soak the crumbs in 1 cup of the milk in a 2-quart mixing bowl for 15 minutes. Mix the meat in very thoroughly. Stir in the egg well, then the seasonings and the rest of the milk. Saute the onions in about 1 tablespoon of butter and add to the meat mixture.

Measure mixture in 2 tablespoon portions onto waxed paper, then shape the balls with fingers dipped in cold water. Fry the meatballs in hot fat until uniformly brown. Drain the meatballs. Brown the flour in a little of the fat until smooth, as you would do for any other type of brown gravy; then stir in the broth gradually and cook until the gravy is thickened. Add salt and pepper to suit taste, then add the meatballs and reheat until hot through.