1/2 cup soft bread crumbs
1 cup milk
1/2 pound twice-ground beef or veal
1/2 pound twice-ground pork
1 egg
1 teaspoon salt
1/4 teaspoon black pepper
Dash allspice
1/2 cup chopped onion
2 tablespoons butter
1/4 cup clarified butter
Flour
1/3 cup milk
1/3 cup broth or consomme
Soak bread crumbs in 1/2 cup milk. Combine moistened crumbs with beef, pork, egg, salt, pepper and allspice.
Cook onion in butter until tender and add to meat mixture. Beat mixture while slowly adding remaining 1/2 cup lukewarm milk.
Chill until mixture is firm. Roll into appetizer-size meatballs.
Heat clarified butter in skillet. Add meatballs and fry until cooked through. Drain, then dust meatballs lightly with flour. Add milk and broth for gravy and simmer a few minutes. Adjust seasoning.
Makes 6 to 8 servings.
- Courtesy of the L.A. Time Archive