Categories: Beef, Main dish 
      Yield: 6 servings 
  
      2 lb Ground meat (beef, veal & 
           -pork) 
      1    Onion, grated 
    1/2 c  Bread crumbs 
        ds Salt, pepper 
      1 ts Worcestershire sauce 
      2    Eggs, beaten 
      4 tb Butter 
      2 c  Stock or consomme 
      4 tb Flour 
    1/4 c  Sherry 
  
  Mix first six ingredients, shape into small balls. Brown in butter. Add 
  stock, cover skillet and simmer for 15 minutes. Remove the meat balls, keep 
  warm. Thicken the gravy with the flour blended with a little cold water. 
  Cook 5 minutes, add sherry. Reheat meat balls in gravy.