1 1/2 lbs. ground beef
2 c. soft bread crumbs
1/2 c. milk
1 onion, finely chopped
7 tbsp. butter
2 1/2 tsp. salt
2 tsp. nutmeg
2 tsp. paprika
1 tsp. dried herbs
1 tsp. dry mustard
1/4 tsp. pepper
3 eggs
1/2 tsp. crushed garlic
1/4 c. flour
2 tsp. tomato paste
1 (10 1/2 oz.) consomme or 1 bouillon cube

Soak bread crumbs in milk. Squeeze dry and add to beef. Add onion (sauteed in 2 tablespoons butter), salt, nutmeg, paprika, herbs, dry mustard, pepper and beaten eggs. Mix well and form into 48 small balls. Brown in skillet using 1/4 cup butter. Add garlic and 1 tablespoon butter. Blend in flour, tomato paste and consomme, adding enough water to measure 2 cups. Stir over low heat until sauce thickens.

Serve alone or add 1 cup sour cream just better serving over buttered egg noodles.

Yields 6 to 8.