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3 slices white bread (1 cup bread crumbs)
Grated rind of 1 lemon
2 pounds ground beef
1/2 cup milk
Flour
1 onion, chopped
1/2 cup oil or fat
1 egg
1/2 cup flour
2 teaspoons salt
2 cans (10 1/2 ozs each) bouillon
1/4 teaspoon pepper
1/2 teaspoon nutmeg
1 1/2 cups water
1/4 teaspoon ginger
Chopped parsley
Tear the bread into crumbs and place in a large mixing bowl. Add milk, onion, egg, salt, pepper, nutmeg, ginger, and lemon rind; beat with a fork until well blended. Add beef; mix well. (Use hands if necessary.)

Form meat into 11/2-inch balls; roll in flour and brown in hot oil in a large skillet. As meat balls brown lift them carefully into a 3-quart casserole. (There will be approximately 36 balls.)

Spoon off drippings, leaving about 4 tablespoons in skillet; add /2 cup flour; stir to combine. Add the bouillon and water. Stir and cook until thickened. Pour this gravy over the meat balls in casserole. Sprinkle with parsley. Bake in a moderate oven (350F) 40 minutes. Serve hot. Yield: 10 to 12 servings.