smorgasbord meatballs

1 pound ground beef
1/2 pound ground pork
1 cup oats
1/4 cup finely chopped onion
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 egg, beaten
2/3 cup milk
2 beef bouillon cubes
2 cups boiling water
1/4 cup flour
3/4 cup cold water
1/4 cup sherry wine

Combine meat, oats, onion, seasoning, eggs and milk. Mix thoroughly. Shape into small balls. Cook over medium heat in just enough shortening to cover bottom of pan. Turn until brown on all sides. Dissolve bouillon cubes in boiling water. Pour over meatballs. Simmer for 30 minutes. Remove meatballs from pan. Mix together the flour and cold water and sherry wine. Thicken bouillon with this mixture. Add meatballs and heat five minutes. Serve hot. Recipe from Estelle Blanchard, Mary Albert's friend in Waterbury, Connecticut.

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