1. In small bowl, mix ground beef, bread, 2 teaspoons milk, 3/4 teaspoon dried minced onion, 1/8 teaspoon salt and dash pepper. 2. Shape into eight meatballs. 3. Arrange around edge of 1-quart square casserole. 4. Microwave at High 1 to 1-1/2 minutes, or until meatballs are no longer pink, turning over after half the time. 5. Drain, reserving 1 tablespoon drippings. 6. In 4-cup measure mix flour, bouillon granules, parsley, nutmeg, dash salt and dash pepper. 7. stir in water and reseved drippings until smooth. 8. Gradually blend in milk. 9. Microwave at High 3 1/2 to 4 1/2 minutes, or until slightly thickened, stirring after the first minute and then every 30 seconds. 10. Pour sauce over meatballs. 11. Microwave at High 2 to 3 minutes, or until meatballs are firm and centers are no longer pink, stirring after half the cooking time. 12. Serve the meatballs over hot, cooked buttered egg noodles, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
