Yiddish Meatballs

1 kg minced beef
2 onions, finely diced
2 eggs, lightly beaten
2 tspns salt
2 tspns pepper
1 tlbspn worcestershire sauce
2 tlbspns tomato sauce
1 tspn nutmeg
6 slices white bread, crusts removed, soaked in water then squeezed
oil for shallow frying

2 cups tomato puree
1 cup beef stock
2 tlbpns tomato sauce
1 tspn salt
sprinkle of pepper
2 tlbspns white vinegar
2 tlbspns brown vinegar

1 tlbspn cornflour
2 tlbspns water

Combine everything in first section (except oil) and shallow fry until lightly browned.

Combine second lot of ingredients for sauce in a large saucepan and bring to the boil.

Add cornflour mix to the boiling sauce and stir until slightly thickened.

Add meatballs and simmer 1-1 1/2 hours.

**Meatballs can be frozen in the sauce....
**Seems like alot of ingredients, but all things you would have in your pantry.