3 slices white bread (1 c. bread crumbs)
1/2 c. milk
1 onion, chopped
1 egg
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. nutmeg
1/4 tsp. ginger
Grated rind of 1 lemon
2 lbs. ground beef
Flour
1/2 c. oil or fat
2 cans (10 1/2 oz. each) bouillon or consomme
1 1/2 c. water
Chopped parsley

Tear the bread into crumbs and place in a large mixing bowl. Add milk, onion, egg, salt, pepper, nutmeg, ginger and lemon rind; beat with a fork until well blended. Add beef; mix well. (Use hands if necessary.)

Form meat into 1 1/2 inch balls; roll in flour and brown in hot oil in a large skillet. As meat balls brown lift them carefully into a 3 quart casserole (approximately 36 balls).

Spoon off drippings, leaving about 4 tablespoons in skillet. Add 1/2 cup flour; stir to combine. Add the bouillon and water. Stir and cook until thickened. Pour this gravy over the meat balls in casserole. Sprinkle with parsley. Bake in a moderate oven (350 degrees) 40 minutes. Serve hot. 10-12 servings. Serve over rice, noodles.