Caraway Meat Balls from New York Times Menu Cookbook by Craig Claiborne

Ingredients

• 1½ cups soft fresh bread crumbs
• ½ cup milk
• ¼ cup heavy cream
• 1 egg, lightly beaten
• ¼ cup finely chopped onion
• 1 pound round steak, ground
• ½ pound sausage meat
• 1 tablespoon caraway seeds
• 3 tablespoons butter
• ½ teaspoon freshly ground black pepper
• 1½ teaspoons salt
• 1 cup Beef Stock
• All-purpose flour