1 1/2 pounds Lean ground beef
1/2 pound Italian sausage
1 Onion, small — chopped
1 cup Instant Potato Flakes — Dry
1 Egg — Slightly Beaten
1 can Beef broth
1/2 cup Milk
1/2 teaspoon Salt
1/2 teaspoon Italian seasoning
In a large bowl, combine all ingredients. Shape into a 7″ meatball. Place a trivet in pot. Place meat ball on a double thickness of cheesecloth (about 24″ square). Holding the ends of cheesecloth, gently lower meat into pot. Loosely fold cloth over top of meat. Cover; cook on LOW 6-7 hours. Holding ends of cloth, lift meat from pot. Cut into wedges. Makes 6 or 7 wedges.