1 1/2 lb. chuck, chopped
2 c. soft bread crumbs
1/2 c. milk
1 med. onion, chopped
2 tsp. salt
1/4 tsp. pepper
1 can beef consomme
1/4 tsp. nutmeg
1/4 tsp. nutmeg
2 eggs

Soak bread in milk. Add meat, onion, salt, pepper and 1/4 teaspoon nutmeg and eggs. Form into balls and brown in butter; remove from pan and add flour to pan drippings to thicken. Stir in consomme and 1/4 teaspoon nutmeg. Place meatballs back in gravy, cover and simmer on low heat for 1/2 hour. Serve over egg noodles.