1/2 c. chopped onion
1 slightly beaten egg white
1 c. skim milk
1 1/2 c. soft bread crumbs
1/4 c. finely snipped parsley
1/2 tsp. salt
Dash ground nutmeg
Dash ground ginger
Dash pepper
1 1/2 lbs. lean ground beef
1 tbsp. butter
1 tbsp. cornstarch
1 1/2 tsp. instant beef bouillon granules
1 1/2 c. water

Cook onion in a small amount of boiling water about 5 minutes or until tender, then drain. In a medium mixing bowl combine egg white and milk. Stir in onion, crumbs, parsley, salt, nutmeg, ginger and pepper. Add beef and mix well. Chill. Shape mixture into 1" meatballs.

Place meatballs on a rack in a 15"x10"x1" baking pan. Bake in a 375 degree oven for 15 to 20 minutes or until done. Transfer the meatballs to paper towels to drain well.

In a large skillet melt butter, then stir in cornstarch and bouillon granules. Add water all at once. Cook and stir until thickened and bubbly, then cook and stir 2 minutes more. Return meatballs to skillet and heat through. Keep warm; serve with toothpicks. Makes 60 appetizer meatballs. 1 gram fat per serving.