Great Grandma Anna Landin Bergstedt 1/20/1880 - 4/11/1975 Bring to a boil the following liquids in a large enough pan to hold the liquid and the meatballs: 2 cans beef broth 2 cans Cream of Mushroom 1 can water Meatball Mixture : 1# Ground (80% lean) Hamburger 1# Ground Pork Sausage 1 small minced onion ½ pack soda crackers 2 beaten eggs diluted in 2/3 cup milk 3 teaspoons salt ¼ teaspoon pepper ¾ teaspoon allspice 1 teaspoon sugar

Mix all of the above in a large bowl. Roll mixture into balls, using wet hands. Place them on a plate. Pour the boiling liquids into the emptied mixture bowl (which will help clean up that bowl). Put the meatballs in the empty liquid pan, then pour the liquid gently back over the meatballs to almost cover them. You may have extra liquid which you won't use at this time. Cook for as long as you like (at least 30 minutes). The meatballs store and re-heat beautifully. Freezes well also. Especially good with potatoes and peas. Courtesy of Scott Elnes