2 lbs. ground pork
2 lbs. ground veal
6 lbs. ground beef
8 c. dry bread crumbs
8 eggs
1 c. cold stock or water
3 tbsp. salt
1 1/2 tsp. pepper
1/2 tsp. allspice, if desired
1/2 tsp. nutmeg, if desired

SAUCE:

6 c. brown sugar
2 tbsp. dry mustard
6 c. vinegar
6 c. stock or water, additional

Have meat ground very fine, or put through grinder twice. Combine bread crumbs, eggs, 1 cup stock or water and seasonings; add to meats. Mix lightly but thoroughly. Shape into small balls. Place in very lightly greased baking pan. Combine brown sugar, mustard, vinegar and 6 cups stock or water; pour over meatballs. Bake in 325 degree F. oven for about three hours, basting frequently. Serves 24.

Recipe may be doubled. Meatballs may be prepared without sauce, if desired. Bake in 350 degree F. oven until done, about 25 minutes for small 1 inch diameter balls. Cool, package and freeze plain balls for later use as desired. Sauce may be made separately. Precooked balls may be heated plain in covered casseroles or may be heated in separately cooked sauce.

Smaller recipes of sauce may be made for smaller quantities of meatballs, as follows:

SAUCE:

1 c. brown sugar
1 tsp. dry mustard
1 c. vinegar
1 c. stock or water