1 c. fine bread crumbs
1 c. milk
2 lbs. ground beef
1 c. finely chopped onion
2 eggs, beaten
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. nutmeg
butter

Soften bread crumbs in milk. Add beef, onion, eggs, and seasonings. Mix thoroughly. Shape into about 96 meat balls, 1 inch in diameter. Brown a few at a time in butter in a large skillet. Can be kept in refrigerator until serving time. At serving time heat meat balls with sauce made of mushroom soup (1 can) thinned with milk.