1/2 lb. lean ground beef
1/2 lb. ground veal
1 large egg, lightly beaten
1 clove garlic, finely minced
1 onion, finely chopped
6 T. cooking fat
1/4 C. finely minced parsley
salt
fresh ground pepper
1 hard roll
cold water
3 T. granulated sugar
3 T. vinegar or lemon juice
2 C. boiling beef stock or consomme
1. Combine beef and veal in bowl. Add egg; set aside
2. Cook the garlic and onion on 1 T. of cooking fat until the onion is melted. Add this to the meat. Add the parsely and salt and pepper to taste.
3. Soak roll thoroughly in cold water then squeeze with the hands to extract most of the moisture. Break up the bread with the fingers and add to the meat. Using hands, shape the meat into 24 balls.
4. Heat the remaining fat in a skillet and cook the meat balls until browned on all sides. Add the sugar, vinegar and beef stock and pour everything into a saucepan. Simmer 15 minutes and serve hot.