Instructions: Soak bread crumbs in milk until milk is absorbed. Mix with a fork to form smooth mixture. Saute onion slowly in 1 tbsp. butter until golden; remove onion to mixing bowl. Add beef, veal, salt, pepper, cinnamon, and beaten eggs. Mix well with fingers.

Cover; refrigerate several hours. Form meat into 2-inch balls with fingers. Heat rest of butter in skillet until it sizzles. Brown meatballs quickly over medium heat on all sides by shaking skillet. Transfer meatballs to ovenproof baking dish. Add a few tbsps. of milk to skillet; deglaze skillet stirring over medium heat; pour over meatballs. Bake in preheated 350 degree oven about 15 minutes, or until meatballs are heated through.

Serve with mashed potatoes and sauce made from juices in the bottom of the casserole. (Blend with a little heavy cream over direct flame until slightly reduced to the consistency of thin sauce. Taste to correct seasonings.)

Serves 4 to 6.

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