From – Maybelle Grace Becklin
Recipe Provided By – Libby Becklin
2 Lbs ground round
1 cup milk
1 cup bread crumbs from French bread with no crusts
1 medium onion (grated)
1/4 Tsp allspice
1 Tsp salt
4 cups beef broth
2 eggs, slightly beaten
Butter for browning
Mix milk and bread crumbs. Let stand for one half hour.
Add meat, onions, seasoning and eggs.
Mix five minutes. Allow to rest for half hour.
Shape into balls about an inch in diameter.
Brown in 2 Tbsp melted butter. Place in casserole. Use more butter, as needed.
Add enough butter to drippings to make 4 Tablespoons.
Add 4 Tbsp flour and brown slightly.
Gradually add 4 cups beef stock.
Stir until smooth. Season with salt and pepper and pour over meatballs.
Bake at 325 degrees for one hour.