Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground beef |
| ½ pounds | Ground pork (lean) |
| ½ cup | Bread crumbs |
| 1 medium | Onion (chopped) |
| ⅓ cup | Milk |
| 1 medium | Egg (beaten) |
| 1½ teaspoon | Salt |
| ¾ teaspoon | Allspice (ground) |
| ¼ teaspoon | Nutmeg (ground) |
| ¼ teaspoon | Pepper |
| 2 tablespoons | Flour |
| ½ cup | Water |
| 1 teaspoon | Beef bouillon (instant) |
| ½ teaspoon | Brown bouquet sauce |
| 1 cup | Half and half |
1) Mix beef, pork, bread crumbs, onion, milk, egg, salt, allspice, nutmeg, and pepper, and shape into 1" to 1«" balls... Place in single layer in a rectangular baking dish 12" x 8" or 10" square casserole... Microwave on high (100%) until meatbals are set and have lost their pink color, 9 to 11 min. re-arranging after half the time...
2) Remove meatballs, reserving the juices... Stir flour into meat juices, then add water, bouillon, and bouquet sauce... Microwave on high (100%) until slightly thickened, 3 to 4 min.,stirring once or twice during cooking... Gradually blend in half & half, reduce power to med-high (70%) and microwave until thickened and smooth, 4 to 6 min stirring once or twice during cooking...
3) Stir meatballs in sauce until coated, and microwave on med-high (70%) until heated through, about 1« to 2 min.
Serve over cooked noodles or as an appetizer...