1 1/4 lbs. ground steak
1/4 lb. ground pork
1 egg, beaten
1 tbsp. ketchup
1 tsp. salt
1 slice bread soaked in 1/4 c. water

Mix all ingredients until well blended. Form in walnut size balls. Heat 2 tablespoons oil in skillet and brown meatballs on all sides.

SAUCE:

2 tbsp. minced onion
1/4 tsp. salt
2 tbsp. flour
1 c. water
1 clove garlic, crushed
1/4 tsp. oregano
1 (10 1/2 oz.) can beef consomme
1 tsp. dry mustard
Dash Angostura bitters
3 tbsp. Vermouth
1/2 c. whiskey

In same pan the meatballs were browned add onion, garlic, salt and oregano. Saute until onion is tender. Blend in flour, add consomme, water, mustard, bitters, whiskey, and Vermouth, stirring constantly Add meatballs; simmer 5 minutes. Cool and refrigerate.

Reheat before serving.