2 lbs. ground beef
2 (3 oz.) pkgs. cream cheese
1/4 c. dry onion soup mix
1/2 c. milk
1/2 tsp. salt
2 c. soft bread crumbs
1/2 tsp. nutmeg
2 tbsp. flour
1 can cream of mushroom soup, diluted with 1/2 can milk

Combine all ingredients except flour and mushroom soup. Shape into about 40 small balls. Brown lightly, shaking skillet to keep balls round. Cover and cook 20 to 25 minutes or until done. Drain off fat, leaving 1/4 cup. Blend in flour; add mushroom soup with milk; cook and stir until gravy thickens. Return meatballs to skillet and heat through. Serves 8.