• 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.