Kjøttboller (Meatballs)

4 slices white bread

¾ cup hot milk

2 pounds ground beef

½ pound ground pork

2 eggs, beaten

¼ teaspoon nutmeg

¼ teaspoon pepper

1/8 teaspoon allspice

½ cup chopped onion

2 teaspoons salt

2 teaspoons shortening

Soak bread in hot milk until milk is absorbed.-Combine all ingredients in a large bowl and mix thoroughly by hand.-Shape into small balls 1 inch in diameter (A heaping tablespoon of meat makes about the right size meatball. It is easier to shape the balls if you wet your hands first.)

In a skillet, brown meatballs in 2 teaspoons hot shortening. Then place in a covered baking dish. Pour off fat but save drippings in the skillet for gravy.

Saus (Gravy):

2 tablespoons butter

2 tablespoons all-purpose flour

1 beef bouillon cube

1¼ cups boiling water

Preheat the oven to 325 degrees-Melt butter in the skillet with drippings from meatballs.-Stir in flour with a fork. Then get ready to add bouillon cube dissolved in boiling water. It is best to add only a little of this liquid at first, stirring with a fork until mixture is a smooth paste. Then add rest of bouillon water a little at a time.-Pour over meatballs and bake 30 minutes in the covered baking dish.