2 lbs. ground beef
1/2 c. minced onions
1 c. bread crumbs
1 tbsp. minced parsley (dried flakes may be used)
1 tsp. seasoned salt
1/8 tsp. pepper
2 eggs, beaten
1/2 - 3/4 c. milk
1/8 tsp. ginger (opt.)
1/4 tsp. nutmeg
1 tsp. bouquet sauce
2 cans beef broth

Mix all ingredients thoroughly. Chill for one hour. Shape into balls the size of a walnut for cocktail size larger if desired. Brown in oven at 350 degrees until meat loses color. Also may brown in microwave. Then transfer to saucepan with simmering beef broth. Simmer for an hour, thicken with 2 to 3 tablespoons cornstarch paste. Add paste slowly, stirring until thickened.