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

Mix all ingredients and form into miniature meatballs. Saute the meatballs in a little butter until brown. Remove meat from pan and drain off the grease. In same pan add: 1 tbsp. flour, 1 cup hot water, 1 tsp. beef bouillon and 1 cup evaporated or regular milk. Cook and stir until thickened. Add the meatballs and cover. Simmer about 15 minutes. Nutmeg sprinkled on top. Serve in chafing dish and keep warm.