1 lb. lean ground beef
1/2 lb. ground pork
1 sm. onion, finely minced
1 c. milk
1 egg, lightly beaten
1 c. dry bread crumbs
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground allspice
2 tsp. soy sauce

In large mixing bowl, combine ingredients and blend well. Form into small balls, about 1 inch in diameter. Arrange half the meatballs in a single layer in a microproof baking dish. Cook, uncovered on 90 (saute) 5 to 6 minutes. Place in chafing dish to keep hot. Cook remaining meatballs and add to chafing dish. Serve hot. These may be prepared in advance and reheated just before serving 2 to 3 minutes on high (maximum power).

Makes about 60 meatballs.