1 lb. extra lean ground beef
1 c. fresh bread crumbs
1/2 tbsp. salt
1/4 tbsp. ground allspice
1/8 tbsp. ground nutmeg
1 egg
Water
1 1/2 c. milk
2 tbsp. salad oil
1 chicken flavor bouillon cube
1 tbsp. flour

About 1 hour before serving, mix first 7 ingredients. Shape mixture into 1-inch balls.

In 12-inch skillet, cook meatballs in hot salad oil. Remove when brown. Reduce heat and into drippings, whisk flour. Cook, stirring until golden brown. Gradually stir in milk, bouillon and 1/2 cup water. Return meatballs to pan and heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Stir occasionally. Makes 5 main dish servings.