These meatballs are delicious served over a bed of noodles or rice.

1/4 c. onion, minced
2 tbsp. butter
1 egg
1/2 c. milk
1/2 c. fresh bread crumbs
1 lb. ground beef (chuck)
1/4 lb. ground pork shoulder
2 tsp. sugar
1 1/4 tsp. salt
1/2 tsp. allspice
1/4 tsp. nutmeg
2 tbsp. butter
3 tbsp. flour
1 tsp. sugar
1 1/4 tsp. salt
1/8 tsp. pepper
1 c. water
3/4 c. cream
1 (4 oz.) can mushrooms, drained, if desired

In a large skillet, saute onions in 2 tablespoons butter until golden brown. In large bowl, beat egg, add milk and bread crumbs. Let stand for 5 minutes. Add onions, ground beef, ground pork, 2 teaspoons sugar, 1 1/4 teaspoons salt, allspice and nutmeg. Mix well. Shape meat mixture into 1 inch balls. In large skillet, melt 2 tablespoons butter. Brown meatballs, a few at a time. Remove meatballs to warm casserole. Add flour, 1 teaspoon sugar, 1 1/4 teaspoon salt and pepper to fat in skillet. Gradually add water and cream, stirring until thickened; stir in mushrooms, if desired. Pour gravy over meatballs.