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In a large, heavy-bottomed skillet, heat the butter until it foams and subsides. Place the balls in the butter and brown on all sides. Add the stock and, if necessary, the milk so that the liquid comes halfway up the sides of the balls. Bring the liquid to a boil, reduce to a simmer and cook 15 minutes, until the meatballs are cooked through. Serve with the broth poured over.
Yield: 1 1/2 quarts