|Ground chuck||1 Pound|
|Ground veal||1⁄2 Pound|
|Ground pork||1⁄2 Pound|
|Soft bread crumbs||2 Cup (32 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Dry onion soup mix||1 3⁄4 Ounce|
|Instant beef bouillon granules||1 Teaspoon|
|Hot water||1 Cup (16 tbs)|
|All purpose flour||3 Tablespoon|
Mix together ground meats, bread crumbs, milk, egg, onion soup mix, salt, pepper, nutmeg and allspice.
Shape into 24 meatballs.
Place meatballs in 3-quart oblong glass baking dish.
Cover with wax paper.
Microwave at high (10) 11 to 14 minutes, rearranging meatballs after 6 minutes.
Remove meatballs to warm platter.
Reserve 1/2 cup drippings and return to dish.
Dissolve bouillon granules in hot water.
Add flour to reserved drippings; stir until smooth.
Gradually stir in bouillon and half & half.
Microwave at high (10) 4 to 5 minutes, until thickened, stirring every 2 minutes.
Return meatballs to dish; turn over to coat evenly.
Microwave at high (10) 2 to 3 minutes until hot.