1 pound lean ground beef

½ cup fine dry bread crumbs

2/3-cup milk

1 tablespoon grated onion

1 egg

1/8-teaspoon allspice (optional)

Salt and pepper

3 to 4 tablespoons butter or margarine

Hot water

½ cup half and half milk

Minced parsley

Boiled potatoes

Cranberry sauce

In mixing bowl soften breadcrumbs in milk; add onion, egg, 1-teaspoon salt, ¼ teaspoon pepper, the allspice and beef and mix well with hands. With hands dipped in cold-water shape mixture into balls, using rounded tablespoonful for each. In heavy skillet fry about half the meatballs at a time in half the butter over medium heat for 5 minutes or until well browned. Shake skillet occasionally while frying to brown meatballs evenly. Remove with slotted spoon to saucepan. Add about ¼ cup hot water to skillet and stir to loosen brown bits; pour over meatballs. Fry remaining meatballs in remaining butter, remove to serving dish. Stir flour into drippings in skillet and brown slightly; gradually stir in ½ cup hot water and the half and half milk and cook and stir until thickened and smooth. Season to taste with salt and pepper. Pour over meatballs, cover and simmer a few minutes until heated through. Sprinkle with parsley. Serve with boiled potatoes and cranberry sauce.

Makes about 30 meatballs