1 beaten egg
1/3 c. light cream
1 c. soft bread crumbs
1/3 c. finely chopped onion
2 tbsp. snipped parsley
3/4 tsp. salt
1/8 tsp. ground nutmeg
1/2 lb. ground veal
1/2 lb. lean ground pork
1 tbsp. butter
1 tbsp. all purpose flour
1 tsp. instant chicken bouillon granules
1/8 tsp. ground nutmeg
1 3/4 c. light cream

In a bowl combine egg and the 1/3 cup cream. Stir in bread crumbs, onion, salt, parsley and 1/8 teaspoon nutmeg. Add ground veal and pork; mix well. Shape mixture into 48 meatballs. Place meatballs in a 15"x10"x1" baking pan. Bake in a 350 degree oven about 20 minutes or until meatballs are no longer pink in the center.

Meanwhile for sauce, in a saucepan melt butter. Stir in flour, bouillon granules and 1/8 teaspoon nutmeg. Cook and stir for 3 minutes or until thickened and bubbly. Cook for 2 minutes more, stir frequently. Drain meatballs. Combine sauce and transfer to bowl. Serve. Makes 48 meatballs.