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Swedish Meatballs

DIRECTIONS

In a mixing bowl combine egg, 1/4 cup of the milk, the bread crumbs, onion, parsley, the 1/4 teaspoon pepper, and the allspice or nutmeg. Add meat; mix well. Shape into 30 meatballs. In a large skillet cook meatballs in margarine or butter, half at a time, over medium heat about 10 minutes or till no pink remains, turning to brown evenly. Remove meatballs from skillet, reserving 2 tablespoons drippings. Drain the meatballs on paper towels.
Stir flour, bouillon granules, and the 1/8 teaspoon pepper into reserved drippings. Add remaining milk. Cook and stir till thickened and bubbly. Cook, and stir 1 minute more. Return meatballs to skillet. Heat through. Serve with noodles.
Microwave directions:
In a mixing bowl combine egg, 1/4 cup of the milk, the bread crumbs, onion, parsley, the 1/4 teaspoon pepper, and the allspice or nutmeg. Add meat; mix well. Shape into 30 meatballs. In a dish or plate micro-cook half of the meatballs, covered with vented plastic wrap, on 100% power (high) for 3-1/2 to 5-1/2 minutes or till no pink remains, rearranging once. Drain meatballs on paper towels. Repeat with remaining meatballs. In a 2-quart casserole cook 2 tablespoons margarine 40 to 50 seconds or till melted. Stir in flour, bouillon granules, and the 1/8 teaspoon pepper. Stir in remaining milk. Cook on high 4 to 6 minutes or till thickened and bubbly, stirring every minute. Add meatballs. Cook on high about 1 minute more or till heated through. Serve with noodles.