Ready in 45 minutes
1 Egg; beaten
1/4 cup milk
3/4 cup Soft bread crumbs
1/2 cup Onion; finely chopped
1/4 cup Fresh parsley; snipped
1/4 teaspoon Black pepper
1/8 teaspoon Ground all-spice or nutmeg
8 ounce Ground beef or veal
8 ounce Ground pork or lamb
1 tablespoon Butter or margarine
2 tablespoon All purpose flour
2 teaspoon Instant beef bouilln granules
1/8 teaspoon Black pepper
2 cups milk
3 cups Noodles; cooked
Snipped fresh parsley; (optional)
1. In a large bowl combine egg and milk. Stir in bread crumbs, onion, the parsley, the 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 , turning to brown evenly. Remove meatballs from skillet, drain meatballs on paper towels. Measure 2 T drippings; if necessary, add cooking oil to make 2 T.
3. Stir flour, bouillon granules, and the 1/8 t 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.