1 Beaten Egg
2 1/4 C. Milk
¾ C. Soft Bread Crumbs
1/2 C. Finely Chopped Onion
1/4 C. Snipped Parsley
1/4 tsp. Pepper
1/8 tsp. Nutmeg
1/2 lb. Ground Beef
1/2 lb. Ground Pork or Lamb
1 T. Butter
2 T. Flour
2 tsp. Beef Bullion
1/8 tsp. Pepper
2-3 C. Cooked Noodles

parsley to garnish, if desired

I bowl, combine egg, 1/4 C. milk, bread crumbs, onion, parsley, and 1/4 tsp. pepper, and nutmeg. Add meat, mix well. Shape into 30 meatballs. Cook half at a time in a skillet with melted butter – about 10 minutes, or until no pink remains. Continue turning to brown evenly throughout cooking time. Remove from pan, reserve 2 T. drippings. Drain meatballs on paper towels. Stir flour, bullion, pepper into reserved rippings. Add remaining milk. Cook and stir until thickened. Add meatballs back to skillet. Heat through. Serve with noodles.