Norwegian Meatballs (Large Batch) - cooking recipe

Ingredients

5 lbs ground meat (beef, veal and pork, ground 3 times (Kitchen Aid)
2 medium onions, finely ground (save juice)
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 tablespoon salt
1/2 teaspoon pepper
2 eggs, beaten
1/2 cup half-and-half
1/2 cup cracker meal or 1/2 cup matzo meal
4 -5 bouillon cubes or 4 -5 teaspoons instant beef bouillon
2 teaspoons Kitchen Bouquet
flour, for thickening

Preparation

Heat oven to 350*.
Combine meat, onions, juice, spices, salt, pepper, eggs, half and half, and cracker meal. Knead by hand for 5 minutes or more to combine spices into meat. Lightly grease or spray baking pans. Form small, round meatballs; dipping hands into cold water to shape smooth. Bake 15 minutes. Can be frozen at this point. Place meatballs in large kettle; add bouillon, meat drippings from baking pan and water to cover. Stir in Kitchen Bouquet. Heat to boiling; reduce heat and simmer for 1 hour. Remove meatballs. Thicken gravy with flour to desired consistency.
Note: Servings will be based on how you serve them. I think about 10-12 servings as a main dish or more if served as an appetizer.