1 lb. ground round
1/2 c. California dip
1 egg, slightly beaten
3/4 c. soft bread crumbs
1/8 tsp. allspice
1/4 tsp. nutmeg
3 tbsp. flour
2 tbsp. butter

CALIFORNIA DIP:

1 envelope onion soup mix
1 pt. sour cream

Blend meat, dip, egg, bread crumbs, allspice and nutmeg. Shape into balls about the size of a quarter. Roll in flour.

Melt butter in large skillet and cook and brown meatballs until done. Serve hot on toothpicks for appetizers.