| | Directions | | In large mixing bowl, beat eggs; add milk and crumbs. Let stand for 5 minutes. Add salt, sugar, allspice, nutmeg, meat, and onions to this mixture. Blend well with fork. In skillet, pour oil to fry. When oil is hot put in a lump of butter. Shape meat mixture into small balls. Drop some of the balls into the hot skillet. Do not crowd since the meatballs should not touch. Brown well on all sides, remove to a warm casserole dish when cooked through. Repeat until all meatballs are cooked. You can cut down this recipe as needed. After meatballs are cooked, make gravy in the drippings left in the pan. Use more than 1 skillet if making the entire 10 pounds of meat. This will give you more drippings for gravy. To make the gravy: Into the drippings left in each skillet, melt butter and stir in flour, sugar, salt and pepper. Brown this seasoned mixture over low heat (stir often so it does not burn). When mixture is brown slowly add water and milk, stirring until thickened. Let this boil a few minutes to cook the flour. Saut fresh sliced mushrooms in oil and/or butter in a separate pan and when cooked, add to the gravy. Return meatballs to gravy. Heat but do not boil. This recipe freezes well. |
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| Ingredients | | - |  | 2 2/3 cups onion, finely chopped |
| - | | 8 eggs |
| - | | 4 cups fresh bread crumbs (food processor) |
| - | | 10 teaspoons salt (3 T. & 1 teaspoon) |
| - | | 16 teaspoons sugar (5 T. & 1 teaspoon) |
| - | | 2 teaspoons allspice |
| - | | 1 teaspoon ground nutmeg (can grate fresh) |
| - | | 10 pounds ground meat (chuck, round or both) |
| - | | Gravy |
| - | | 8 tablespoons butter |
| - | | 12 tablespoons flour |
| - | | 4 teaspoons sugar |
| - | | 5 teaspoons salt |
| - | | 1/2 teaspoon pepper |
| - | | 7 cups half) water and (half) whole milk |
| - | | 1 package sautéed mushrooms |
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