1 1/2 lbs. ground beef
1 c. plain bread crumbs
1/2 c. chopped onion
1 1/4 tsp. salt
1/2 tsp. ground allspice
Dash of ground black pepper
1/8 tsp. ground nutmeg
1 c. milk
1 egg, beaten
3 tbsp. olive oil
2 tbsp. flour
1 1/2 c. beef broth or bouillon
1/2 c. light cream or half & half

In a large bowl, combine beef, bread crumbs, onion, salt, allspice, 1/4 teaspoon ground black pepper, nutmeg, milk and egg. Shape into 1-inch balls.

In a large skillet, heat oil until hot. Add meatballs; brown on all sides. Remove meatballs from skillet; set aside.

To the drippings remaining in skillet, stir in flour to form a smooth paste. Gradually add beef broth, cream and a pinch of pepper; bring to a boil. Add reserved meatballs. Reduce heat and simmer, covered, until meatballs are cooked through, about 15 minutes. Yield: approximately 50 meatballs.