2 Lbs ground round

1/2 lb ground sirloin

1 1/2 Cups fresh breadcrumbs (white bread, crusts ok)

1 C light cream

1 Medium onion, fine dice

1 Lg egg slightly beaten

1 1/2 teaspoon salt

1/4 teaspoon ginger

1/4 teaspoon allspice

dash nutmeg

1/2 teaspoon sugar

several grinds black pepper

mix the breadcrumbs and cream and let stand for 5 minutes

saute the onion in a little butter for two minutes

combine egg and spices, add to bread mix along with onion mix well

combine with the meat, use your hands to mix it up well

wet your hands with water and roll the meatballs - very small!

the correct size is no bigger than 1 1/4"

place on a big cookie sheet and cook in 350 oven for about 10 minutes until kind of greyish brown

melt even amts of oil and butter in a pan - about a tablespoon each (you'll need to replenish this as you go along)

very hot pan and fry for about 2 minutes until browned, set aside

reduce heat + drain off some fat so you have about 1/4 fat and drippings and add 2 tablespoons of flour - make a roux, cooking + stirring for 2 minutes

add 2 cups beef broth

1 cup "half and half" cream

1 teaspoon kitchen bouquet for coloring

easy on the S + P, add after tasting.

makes about 120 meatballs