• 1/2 cup bread crumbs
• 3/4 cup milk, divided
• 1 pound lean ground beef
• 1 egg - slightly beaten
• 1 small onion, diced
• 1-1/2 tsp. salt
• 1/4 tsp. pepper
• 1 T. allspice
• 2 T. margarine
• 2 T. flour
• 1 cube beef bouillon
• 3/4 cup boiling water
• 1/2 cup half and half

Preparation -
In small bowl, mix the bread crumbs with 1/4 cup milk. Stir with a fork. Let stand at room temperature for 5 minutes. Place the ground beef in a large bowl. Add the egg, diced onion, salt, pepper, allspice and soaked bread crumbs. Mix together thoroughly. Shape into about 30 small meatballs. In a large skillet, melt the margarine over medium heat. Add the meatballs, about 15 at a time and saute' for about 10 minutes or until all the meatballs are browned on all sides and cooked through. Place the meatballs in a bowl and set aside. Add the flour to the pan drippings and stir until smooth. Add the bouillon cube and 3/4 cup boiling water. Bring the mixture to a boil over medium high heat, stirring constantly. Stir until the boullion is dissolved and the mixture is smooth. Add the half and half and the remaining 1/2 cup milk. Over medium heat - bring to a very low boil, stirring constantly. Reduce heat to low and cook for about 3 more minutes or until the sauce is thick and smooth. Return the meatballs to the skillet. Toss gently into the sauce. Serve immediately or transfer to a crockpot set on low to serve at a party or buffet.