|Ground beef||1 Pound|
|Ground pork||1⁄2 Pound|
|Dry bread crumbs||3⁄4 Cup (12 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Onion||1 Small, finely chopped|
|Salt||1 1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Water||3⁄4 Cup (12 tbs)|
|Half and half||1 Cup (16 tbs)|
|Instant beef bouillon||1 Teaspoon|
|Snipped parsley||1 Tablespoon|
Mix beef, pork, bread crumbs, milk, egg, onion, 1 1/2 teaspoons salt, the nutmeg and pepper.
Shape mixture into 1-inch balls.
Place meatballs on ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, or 2 oblong pans, 13 x 9 x 2 inches.
Cook uncovered in 350° oven until light brown, about 20 minutes.
Remove meatballs to serving dish; keep warm.
Place 3 tablespoons pan drippings in saucepan; stir in flour.
Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
Remove from heat.
Stir in water, half-and-half, bouillon and 1/2 teaspoon salt.
Heat to boiling, stirring constantly.
Boil and stir for 1 minute.
Pour gravy over meatballs; sprinkle with parsley.