Norwegian Meatballs (Large Batch)

• 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

1. Heat oven to 350*.
2. 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.
3. 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.

ground meat, onions, nutmeg, allspice, salt, pepper, eggs, meal, bouillon cubes, kitchen, flour

Taken from www.food.com/recipe/norwegian-meatballs-large-batch-388601 (may not work)