Mix onions, eggs, milk, buttermilk, breadcrumbs and spices until well mixed.  Make sure the breadcrumbs have absorbed all of the liquid.  Add the beef and sausage, blend well, and shape into small meatballs.  Bake them on a well-greased cookie sheet at 400 degrees for about 20 minutes until well browned or fry them (Anna liked using her cast iron pan).  Anna usually added more salt prior to serving (to taste).

Note:  If you don’t have sausage, you can use all beef, and if you don’t have buttermilk, you can use all whole milk.

Anna learned to make meatballs, and virtually everything she made, at a very young age from her mom Karin while they lived on the Island of Stord in the North Sea.  Anna loved her mother and was devastated when she died.  After her dad remarried a woman that abused her, Anna ran way from home and secretly immigrated to America.  Anna’s recipes were mostly in her mind, and she almost never used a cookbook.  Her daughter Marjorie relayed most of them to us for the book.  Anna often served these meatballs in her country gravy recipe or in soups and stews, usually with mashed potatoes, flatbread and fresh butter, gravy, and some fresh creamed peas from her garden.