Portion Size: 4 oz. 

Ingredients: Yields: 8 servings

Ingredients	Notes:
1/2 cup chopped onion	Wash, peel and chop
1 tablespoons olive oil
2 Eggs, beaten
1  (14 oz.) can fat free evaporated milk
1 1/2 cups soft crumbs	May use whole wheat bread crumbs
1/4 cup finely chopped parsley
1 1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
2 1/2 pounds lean ground beef
2 tablespoons flour
1 teaspoon instant beef bouillon granules
1 1/4 Cups water

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Cook onion in oil.
2	In mixing bowl combine egg and milk; stir in cooked onion, breadcrumbs, parsley, salt, pepper, nutmeg, and ginger. Add meat.
3	Mix well by hand or on medium speed of electric mixer.
4	Shape into 3/4 to 1 inch balls, referring to tip at right (mixture will be soft; for easier shaping, wet hands or chill mixture first).
5	In large skillet brown meatballs, half at a time.
6	Remove from skillet.
7	Stir flour, and bouillon granules into pan juices; add water.
	Cook and stir till thickened and bubbly. Add meatballs.
8	Cover; simmer about 30 minutes, basting meatballs occasionally.	Cook until internal temperature reaches 165 F degrees for 15 seconds