1 1/2 lbs. ground beef
1/2 c. fine dry bread crumbs
1 tbsp. instant minced onion
1 tsp. salt
1/2 tsp. ground allspice
1/2 tsp. MSG (optional)
1/2 tsp. sugar
Water
3 tbsp. vegetable oil
3 tbsp. butter
1 can cream of celery soup

Combine beef, crumbs, onion, salt, allspice, MSG, sugar, and 1/2 cup water in large bowl; mix until well blended. Shape into 1 inch balls. Heat oil and butter in large fry pan; add meatballs and saute, turning several times, for 15 minutes or until brown. Remove from pan. Pour all drippings from pan, then measure 2 tablespoons and return this amount to fry pan. Stir in soup, 2/3 cup water, and heat, stirring constantly, until well blended. Return meatballs to sauce and heat until bubbly.