1 lb. ground beef
1/4 c. fine dried bread crumbs
1 tbsp. instant minced onion
1 tsp. salt
dash pepper
1/2 tsp. allspice
2/3 c. evaporated milk
3 tbsp. butter
2 tbsp. flour
1 beef bouillon cube
1 c. boiling water
1 tbsp. worcestershire sauce
1 c. evaporated milk

Mix and shape using teaspoon. Melt butter in large heavy skillet. set over medium heat. Fry meatballs to brown on all sides. Remove skillet from heat. Sprinkle flour evenly over meatballs, stirring to blend well. Dissolve bouillon cube in water, add to pan. Stir in remaining evaporated milk and worcestershire sauce. Return pan to low heat and cook. Stir frequently until gravy is thickened. Serve over hot cooked noodles.