1 lb. ground beef
1 c. bread crumbs
1/3 c. milk, canned okay
1/4 c. minced onion
Butter
1 tbsp. green pepper
1 1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. nutmeg

Mix all ingredients together and form into miniature balls. Saute meatballs in butter until brown. Remove balls from pan. Drain off grease. To pan that the balls had been sauteed in and add: 1 c. hot water 1 tsp. beef bouillon 1 c. milk, canned may be used

Cook and stir until thicken. Add meatballs and cover. Simmer for 15 minutes. Nutmeg may be sprinkled on the top. Serve in chafing dish, kept warm.