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

Soften crumbs in 1 cup milk. Add beef, onions, eggs, and seasonings. Mix lightly. Shape into balls (about 96) 1 inch in diameter. Heat butter in large skillet (or heat butter in cookie sheets with sides; meatballs may then be done in a 350 degree oven, turning once). Brown meatballs on all sides. Remove them as they brown and when all are done, stir flour with drippings. Blend well.

Dissolve bouillon cubes in hot water. Gradually add to flour mixture, stirring until smooth. Cook over low heat; thin gravy, if necessary, stirring about 3 minutes. Add meatballs and simmer at least 15 minutes longer. Serves 12.