Swiss Meatballs (Veal Balls)

Gramma Bertha (Aunt Barb, Aunt Mary)

Ingredients

• 2 pounds ground veal
• 2 eggs, well beaten
• 1 1/3 oz can condensed milk
• 1 oz. can tomato milk
• butter
• 2 teaspoons salt

Instructions

Mix crumbs, milk and eggs together. Add veal and seasonings and mix well enough to blend. Form into 2 balls. Brown lightly in butter. Put in casserole. Pour water into pan and mix with drippings. Add to casserole. Bake, covered, for 30 minutes at 300°.

This is my favorite real ball recipe. It doesn't make a gravy, but these are really easy--and I always think of Gramma when I make them!