Grind beef and pork together twice.
Soak bread crumbs in the half and half.
Fry minced onion in butter until golden.
Combine meat, crumbs, cooked onion, egg and seasonings.
Mix well and chill to firm them.
Form into 1-inch balls (Mixture will be soft; for ease in shaping, keep fingers wet and rinse them often in cold water).
In hot shortening, fry the meatballs a few at a time until brown.
Shake pan often to keep balls rounded.
Place in casserole dish, add water and cover.
Bake at 325° F. for about 30 minutes.
(Should yield about 5 dozen meatballs.)
Alternate gravy: per Alton Brown (and our Mom)
Omit ¼ c. water addition at end.
Keep meatballs warm in casserole dish in oven.
To the pan used for frying the meatballs, add ¼ c. flour and whisk till light brown, approx.. 1-2 minutes.
Gradually add 3 c. beef broth and whisk until sauce begins to thicken.
Add ¼ c. heavy cream and continue to cook until gravy reaches desired consistency.
May add ground allspice, nutmeg and salt and pepper to taste.
Remove meatballs from oven, cover with gravy and serve.
