Gramma Bulander's Fluffy Swedish Meat Balls

My maternal grandmother, oldest daughter of Swedish immigrants who built their own house near downtown Minneapolis back in the late 1800s, used to make these. The beautiful house, which I visited in my youth, is now gone to make room for one of the interstates.

1 lb. ground beef
1 lb. ground pork
1 egg
1/2 onion, minced
1/2 c bread crumbs
1 T corn starch
1/2 t pepper
1 t sage
Milk

Mix ingredients together in large bowl with hands, adding enough milk to make mixture soft enough to roll, but not sticky. Form into small balls. Brown in skillet until golden brown. Place in top of double boiler and steam for 15 minutes until balls become fluffy.