Ambrose Heath’s English meatballs.

From Good Sandwiches & Picnic Dishes, which appeared in 1948, these meatballs intended for eating cold taste at least as good warm, whether or not you decide to sauce them.

1 lb ground beef
a minced medium onion
2½ oz unsalted butter
4 oz milk
heaped ½ teaspoon dried sage
heaped ½ ground ginger

Mix everything together and let the glop stand for an hour or more.
Shape the mixture into “tiny round cakes and fry on each side in butter or lard.”

Notes:

-Adjust the herb and spice at will. We usually use a bit more than specified in the recipe, but Heath himself uses just ½ teaspoon each of the sage and ginger.

-Lard is better than butter here but neutral oil is a fine substitute for the phobic.