1 lb. ground beef
1 egg
1/2 c. dried bread crumbs
1/4 c. milk
1/4 c. finely chopped onion
1 tbsp. dried parsley flakes
1/8 tsp. ground nutmeg
1/8 tsp. ground allspice
1/2 tsp. salt
1/4 tsp. pepper
1 (11 oz.) can condensed cream of mushroom soup
1/4 c. milk
1/2-1 tsp. dried dill

1. Combine all ingredients, except soup, milk and dill in a medium bowl. Shape into 24 (1 1/4 inch) meatballs. Arrange meatballs in a 13 x 9 x 2 inch oblong baking dish. Microwave, uncovered, at power level 7 for 6-8 minutes or until meatballs are nearly done, rearranging the meatballs once.

2. In a small bowl, mix soup, milk and dill. Pour mixture over meatballs. Cover. Microwave at power level 7 for 3 1/2-4 1/2 minutes, or until heated through. Serve if desired, over egg noodles, sprinkled with additional parsley or dill. Makes 4-5 servings.