1 c. fine bread crumbs
1 c. milk
2 lbs. ground beef
1 c. onion, finely chopped
1 1/2 tsp. salt
1/2 c. butter
1/4 c. flour
3 bouillon cubes
1 1/2 c. milk
2 eggs, beaten
1 tsp. nutmeg
1/4 tsp. pepper
3 c. hot water
1 1/2 c. light cream

Makes 12 generous entree servings or 25 smorgasbord servings.

Soften bread crumbs in 1 cup milk. Add beef, onions, eggs, and seasonings; mix thoroughly. Shape into about 96 balls, 1-inch in diameter.

Heat butter in large skillet; add meat balls a few at a time and brown on all sides. Remove meat balls and stir flour into drippings; blend well.

Dissolve bouillon cubes in hot water. Gradually add to flour mixture, stirring constantly until smooth. Add milk and cream. Cook over low heat, stirring constantly, about 3 minutes. Add meatballs to sauce. Simmer 10-15 minutes, stirring occasionally, until sauce is of consistency desired.