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| 2 1/2 x ca. 450 g | lean ground beef |
| 1 x ca. 450 g | Lean ground pork |
| 5 gross | eggs beaten |
| 1/4 Tasse | onion Instant, minced |
| 1 2/3 Tasse | bread crumbs fine, dried |
| 3 Esslöffel | cornstarch |
| 4 Teelöffel | salt |
| 1 Teelöffel | pepper |
| 1 Esslöffel | sage |
| 2 Tasse | milk |
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Mix all ingredients well. Shape into 48 balls, about 1 3/4 inches es in diameter.
To Serve Without Freezing: Preheat oven to 350B0 F. (moderate). Place meatballs in a shallow baking pan. Bake 30 minutes or until meat is done. Serve with Mushroom Sauce.
To Freeze: Place 12 balls in single layer on freezer wrap. Allow enough extra wrap to fold over top. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze immediately for 10 to 12 hours before stacking packages.
To Bake Frozen Meatballs: Preheat oven to 350B0 F. (moderate). Remove freezer wrap. Place meatballs in a shallow baking pan. Bake 1 hour or until meat is done. Serve with Mushroom Sauce.
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