3/4 c. soft bread crumbs
1 c. cream
1 1/2 lbs. ground beef
1 onion, minced
1 egg, beaten
2 tsp. salt
1/2 tsp. ground allspice
2 tbsp. butter (frying)
2 tbsp. flour
1 1/2 c. milk

Soak the bread crumbs in 1/2 cup cream. Mix together the meat, onion and bread crumbs. Add the beaten egg, salt and allspice and combine well.

Shape into balls (make then tiny, using about a teaspoon of the mixture) if they are to be used as an appetizer or on the voileipapoyta, or about walnut size if they are for a family meal.

Melt the butter in a frying pan and put in the meat balls, a few at a time. Shake the pan to roll the meat balls so they brown on all sides.

Remove the meat balls after they are browned, then use the drippings to brown the flour in. Mix with a fork until the drippings and flour are smooth.

Then add the 1/2 cup of cream and 1 1/2 cups milk, stirring until all ingredients are blended well. If the mixture gets too thick, then add a little water.

Put the meat balls back in with the gravy, cover and cook for about 25 minutes on low heat. Serve hot. Enough meat balls for 4-6 people.

You can also serve these with other food such as a snack or bread and butter table. You can also serve them for family or when you have guests. They can be accompanied by cranberry sauce, sliced beets, pickles of any kind, ligonberries or even mashed potatoes. These are always a tasty addition to any meal.