Ingredients

1 egg, beaten

1/4 cup milk

3/4 cup soft bread crumbs (1 slice)

1/2 cup finely chopped onion (1 medium)

1/4 cup snipped fresh parsley

1/4 teaspoon black pepper

1/8 teaspoon ground allspice or nutmeg

8 ounces ground beef or ground veal

8 ounces ground pork or ground lamb

1 tablespoon butter or margarine

2 tablespoons all-purpose flour

2 teaspoons instant beef bouillon granules

1/8 teaspoon black pepper

2 cups milk

3 cups hot cooked noodles

Snipped fresh parsley (optional)

Preparation

  1. In a large bowl combine egg and the 1/4 cup milk. Stir in bread crumbs, onion, the 1/4 cup parsley, the 1/4 teaspoon pepper, and allspice. Add beef and pork. Mix well. Shape into 30 meatballs.

  2. In a large skillet cook half the meatballs at a time in hot butter over medium heat about 10 minutes or until done (an instant-read thermometer inserted into meatballs should register 160 degrees F), turning to brown evenly. Remove meatballs from skillet, reserving drippings; drain meatballs on paper towels. Measure 2 tablespoons drippings; if necessary, add cooking oil to make the 2 tablespoons.

  3. Stir flour, bouillon granules, and the 1/8 teaspoon pepper into drippings. Gradually stir in the 2 cups milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Return meatballs to skillet. Heat through. Serve over noodles. If desired, sprinkle with additional snipped parsley.

  4. Makes 5 or 6 servings