2 lbs. ground beef
2 eggs
1 c. dried bread crumbs
1/4 c. chopped onion
1/2 tsp. ground nutmeg
4 tbsp. salad oil
1 (8 oz.) pkg. cream cheese
1 1/2 c. milk
1 c. water
1/4 c. chopped parsley
1/4 tsp. thyme
Salt

Mix beef, eggs, bread crumbs, onion, nutmeg, and 1 teaspoon salt. Shape into 1 inch balls. In skillet, over medium heat, in salad oil, cook meatballs until browned on all sides, removing meatballs as they brown. Pour drippings from skillet (do not scrape, leave inside coated). Cut cream cheese into chunks and put into skillet. Add milk, parsley, water, thyme and 1/4 teaspoon salt. Cook over low heat, stirring with wire whisk until melted and smooth. Return meatballs to skillet. Heat, stirring occasionally. Makes 8 servings.