1beef bouillon cubedissolved in 1 cup of boiling water
1/2cuplight cream
Instructions
Soften bread crumbs in milk in a mixing bowl. Drain excess milk. Add beef, onions, egg, salt, pepper and nutmeg and mix and combine with hands.
Shape into balls about 1 inch in diameter. Melt butter in a large skillet; add meatballs and brown over medium low heat. Remove with a slotted spoon to a baking dish.
Whisk flour into pan drippings and blend well. Cook, stirring constantly, until bubbly. Gradually add beef broth to the flour mixture, stirring constantly until smooth. Add cream. Continue cooking or approximately 3 minutes, stirring constantly, until sauce thickens.
Add meatballs to sauce, and simmer for 10-15 minutes, stirring occasionally until sauce is of desired consistency. Serve warm.