- 2 eggs, beaten
- 1 cup milk
- 8 slices day-old white bread, without crusts
- 2 teaspoons salt
- ½ teaspoon pepper
- 1 teaspoon nutmeg
- ½ cup minced onion
- 1 pound lean ground beef
- ½ pound ground pork
- 2 peeled large onions, sliced
- 1/3 cup butter or margarine, plus more for browning meat
- 2 to 3 tablespoons flour
- 2 cups milk
- Salt and pepper to taste
Beat eggs in large mixing bowl. Add milk and crumbled bread. Let stand 5 minutes; beat with fork until bread is in fine pieces. Add salt, pepper, nutmeg, minced onion, beef and pork. Blend well with fork. Now sauté sliced onions in 1/3 cup butter or margarine in skillet until golden brown and tender; stir occasionally. Remove onions to baking pan lined with paper toweling.
Drop some of the meat in rounded balls from tablespoon into fat in skillet. Brown well; remove; repeat until all meat is browned, adding fat as needed. Stir flour into fat left in skillet. Add milk slowly; stir until thickened. Arrange meatballs in gravy; place onions on top. Cover; simmer 30 minutes. Season with salt and pepper according to taste. Serve over rice or buttered noodles.
Variation: Add drained can of peas to sauce just prior to serving. Allow to warm and serve over rice or buttered noodles.