2 lb. ground beef
2 (3 oz.) pkg. cream cheese
1/4 c. dry onion soup mix
1/2 c. milk
1/2 tsp. salt
2 c. soft bread crumbs
1/2 tsp. nutmeg
2 tbsp. flour
1 can cream of mushroom soup, diluted with 1/2 can milk

Combine all ingredients except flour and mushroom soup. Shape into about 40 small balls. Brown lightly, shaking skillet to keep balls round. Cover and cook 20-25 minutes or until done. Drain off fat, leaving 1/4 cup. Blend in flour; add mushroom soup with milk; cook and stir until gravy thickens. Return meatballs to skillet and heat through. Serves 8.