Meatballs with Buttermilk Gravy

1 Egg -- beaten

1/4 Cup milk

1/4 Cup fine dry breadcrumbs

3/4 Cup onion -- finely chopped

1 1/2 Teaspoons prepared mustard

1 1/2 Pounds ground beef

1 Tablespoon cooking oil

1 Medium onion -- sliced

1/4 Cup all-purpose flour

2 Cups buttermilk

Hot cooked noodles or spaetzle

Combine egg and milk; stir in crumbs, chopped onion, mustard, 1 teaspoon salt, and dash pepper. Add meat; mix well. Shape into 30 1 1/2 inch meatballs. In large skillet cook meatballs in hot oil, turning often, 25 minutes or till done. Remove meatballs, reserving 2 tablespoons drippings. Add sliced onion; cook till tender. Stir together flour, 1/4 teaspoon salt, and buttermilk; add to skillet. Cook and stir till thickened and bubbly. Reduce heat. Return meatballs to skillet. Cook 2 minutes. Serve with hot cooked noodles or spaetzle. Makes 6 servings. Spaetzle: 2 cups all-purpose flour 1 Teaspoon salt 2 eggs 3/4 cup milk In a mixing bowl combine flour and salt. Mix eggs and milk; stir into flour mixture. Place batter in coarse-sieved deep-fat frying basket or colander with 1/4 inch holes. Hold over kettle of boiling salted water. Press the batter through the deep-fat frying basket or colander with the back of a wooden spoon or rubber spatula. If the dough is too thick to push through, thin it with a little milk. Cook and stir for 5 minutes; drain. Keep warm.

Copied from the files of Dianne Waller.