2 lb lean ground beef
1 small finely grated onion
1 lb ground pork
1 t salt
2 eggs
½ t pepper
1/2 c bread crumbs
1 t ground nutmeg
1 pt cream or half and half
salt & pepper to taste

Mix all ingredients well (bare hands do the best mixing job). Form into small
balls, about 1”. Heat a large skillet with 2T oil. Place the meatballs in the
pan in one layer. Be careful not to let the meatballs stick to the pan. Turn
frequently to cook evenly. When cooked through, remove meatballs from the skillet,
set aside. Stir 1-2 T flour into the pan drippings with a wire whisk. Without
stopping stirring, pour the cream or half and half slowly and evenly into the pan.
Continue stirring until the gravy thickens a little. Add salt and pepper to taste.
Add the meatballs back into the pan and heat a couple more minutes. Traditionally,
the meatballs are served with the gravy in the same dish. Note: if you need more gravy,
stretch it by adding more flour, milk and seasoning.

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