Ingredients

5 lbs ground meat (beef, veal, pork; ground three times)
2 medium onions, finely ground (save juice)
1/2 tsp. nutmeg
1/2 tsp. allspice
1 Tbsp. salt
1/2 tsp. pepper
2 eggs, beaten
1/2 cup half & half
1/2 cup cracker meal or matzo meal
4-5 beef bouillon cubes or 4-5 tsp. instant beef bouillon
2 tsp. Kitchen Bouquet sauce
flour

Eric Peterson, Amherst, Wisconsin, “helps Mom mix and shape hundreds of tiny meatballs in early December. We freeze them to serve on Christmas Eve. They are tasty as an appetizer as well as a main dish with carrots, mashed potatoes, and lefse.”

Directions

Heat oven to 350° F. Combine all meatball ingredients and knead by hand 5 minutes or more to blend spices into meat. Lightly grease or coat shallow baking pans with nonstick cooking spray. Form small, round meatballs, dipping hands into cold water to shape smooth. Bake 10 to 15 minutes. Place meatballs in large kettle; add bouillon cubes, meat drippings from baking pan and water to cover. Stir in Kitchen Bouquet. Heat to boiling; reduce heat and simmer one hour. Remove meatballs. Thicken gravy with flour to desired consistency.

The Global Gourmet, by Concordia Language Villages, may be purchased by writing to:

Concordia Language Village
901 8th St. S.
Moorhead, MN 56562