2 lbs. ground beef
2 (3 oz.) pkgs. cream cheese
1/2 tsp. salt
2 1/2 c. milk
1 tbsp. Kitchen Bouquet
2 c. soft bread crumbs
1 pkg. dry onion soup mix
1/2 tsp. ground nutmeg
2 tbsp. all-purpose flour

Thoroughly mix meat, cheese, soup mix, salt, nutmeg and 1/2 cup milk. Shape well into small meatballs. Brown lightly in large skillet shaking skillet to keep balls round. Cover and cook 20-25 minutes.

Remove meat and drain fat except for 1/4 cup. Blend flour into fat. Stir in remaining milk and Kitchen Bouquet. Cook until bubbly. Return meatballs. Cover and cook until heated. Serve over noodles.