1 1/2 lb. ground chuck
1 lb. ground lean pork
1 c. bread crumbs
3 tsp. salt
1/2 tsp. pepper
1/2 tsp. nutmeg
1/4 tsp. allspice
1 med. onion, chopped fine
2 lg. eggs, beaten
1 c. cream
Butter for frying
2 tbsp. flour
1 c. hot water
1 beef bouillon cube
1/2 c. milk
1/2 c. cream

Combine first 10 ingredients; form into small balls. Fry in butter until browned on all sides. Remove meat, add flour to fat and blend. Add water, bouillon, milk and cream. Cook and stir over medium heat until sauce is smooth and thickened, about 2 minutes. Add meatballs, cover and simmer for at least an hour. Yield: approximately 50 meatballs.