Bergie'S Best Meatballs

• 2 lbs ground chuck or 2 lbs sirloin
• 1 1/2 cups grated raw potatoes
• 5 tablespoons grated onions
• 3 teaspoons salt
• 1 1/2 teaspoons allspice
• 1 (10 ounce) can beef broth
• 6 ounces water
• 1/4 cup butter
• 2 tablespoons light olive oil

1. Mix together the ground meat, potatoes,onion, salt and Allspice.
2. Mix well, use your hands.
3. Shape the mixture into Ping Pong sized meatballs.
4. Put the Broth and water in a saucepan and bring to a boil.
5. Drop in the meatballs and return to boil.Simmer lightly for 5 minutes.
6. Using a slotted spoon remove meatballs and drain on a paper towel.
7. Reserve the broth.
8. At this point you may store the meatballs and the broth (separately) in your fridge for up to 2 days.
9. When you are ready to serve the meatballs melt the butter with the oil in a frypan and brown the meatballs on all sides shaking the pan frequently for even browning.
10. Add the reserved broth to the pan and simmer until the meatballs are cooked through.
11. If you wish you may add a little flour to thicken the broth.

ground chuck, potatoes, onions, salt, allspice, beef broth, water, butter, light olive oil

Taken from www.food.com/recipe/bergies-best-meatballs-8790 (may not work)