2 lb. ground beef
1-1/2 c. chopped onion
2 eggs, slightly beaten
1 tsp. ground nutmeg
2 tsp. salt
1/2 tsp. black pepper

Form into balls 1-1/2 inches in diameter. Roll the meatballs in 2/3 cup flour seasoned with 1/4 teaspoon salt and 1/16 teaspoon pepper. Brown on all sides in 1/4 cup cooking fat. Add 1 cup condensed beef bouillon and 1 bay leaf. Cover and simmer for 30 minutes. Remove meatballs. Blend in 3 tablespoons flour and brown. Stir in 1 1/2 cups condensed beef bouillon. Cook, stirring constantly, until medium thick. Serve meatballs and gravy with mashed potatoes. Serves 6. .   

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