1. In a large bowl combine egg and the ? cup milk. Stir in bread crumbs, onion, the ? cup parsley, the ? t. pepper, and allspice. Add beef and pork. Mix well. Shape into 30 meatballs.
2. In a large skillet cook half the meatballs at a time in hot butter over medium heat about 10 minutes or until done (160?), turning to brown evenly. Remove meatballs from skillet, ereserving drippings; drain meatballs on paper towels. Measure 2 T drippings; if necessary, add cooking oil to make 2 T.
3. Stir flour, bouillon granules, and the 1/8 t pepper into drippings. Gradually stir in the 2 cups milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Return meatballs to skillet. Heat through. Serve over noodles. If desired, sprinkle with additional snipped parsely.
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|Serving Size: 1 Serving (290g)|
|Recipe Makes: 5|
|Calories from Fat: 208 (30%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 208.7mg||64 %|
|Sodium 486mg||17 %|
|Potassium 610.4mg||16 %|
|Total Carbohydrate 82.2g||24 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 81.7g|
|Protein 35.4g||51 %|
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Calories per serving: 687
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