1 1/2 lbs. ground chuck
1/2 lb. pork shoulder
1 medium onion, chopped fine
1 c. bread crumbs
2 sm. eggs, beaten with 1/2 c. water
1/4 tsp. nutmeg
1/8 tsp. ginger
4 tsp. allspice
1 tsp. white or black pepper
1/4 c. butter

GRAVY:

1 tbsp. flour
1 c. beef consomme

Have butcher grind meat together TWICE. Must be fine ground. Mix together ground chuck, pork shoulder, onion, bread crumbs, eggs and 1/2 cup water. Add nutmeg, ginger, allspice and pepper. Let stand 1 hour or overnight covered in refrigerator. Roll meat into small balls. Heat frying pan and add 1/4 c. butter. Add meatballs slowly shaking pan so they stay round (do not cook all at one time). Remove from pan when browned and continue cooking until all are brown. Make gravy from drippings adding 1 tbsp. flour and 1 cup beef consomme. Add meatballs back in gravy, cover and simmer 1/2 hour.