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)

Directions

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