|Lean ground beef||1 Pound|
|Soft bread crumbs||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Instant beef bouillon granules||1⁄2 Teaspoon|
|Hot water||1⁄2 Cup (8 tbs)|
|All purpose flour||1 1⁄2 Tablespoon|
|Half and half||1⁄2 Cup (8 tbs)|
Combine ground beef, bread crumbs, milk, egg, salt, pepper, nutmeg and allspice.
Shape into 12 meatballs.
Place meatballs in 2-quart oblong glass baking dish.
Cover with wax paper.
Microwave at high (10) 5 to 8 minutes, rearranging meatballs after 3 minutes.
Remove meatballs to warm platter.
Reserve 2 tablespoons 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) 3 to 5 minutes until thickened, stirring every 2 minutes.
Return meatballs to dish; turn to coat evenly.
Microwave at high (10) 3 to 4 minutes until hot