Preparation:
In large bowl of electric mixer, soak bread crumbs and onion flakes in milk for 10 minutes. Add beef, pork, egg, parsley, ground beef seasoning, ginger, allspice, and nutmeg. Beat at high speed until mixture is fluffy. Dip 2 teaspoons in ice water until cold; use to form meatballs. Melt 2 tablespoons butter (or use oil) in skillet. Brown meatballs on all sides until firm, drain on paper towels. Melt remaining 2 tablespoons butter (or use oil) in skillet; stir in flour and mushroom soup base. Gradually whisk in water and continue stirring until mixture thickens. Add meatballs and heat through. Serve hot over noodles, potatoes or rice. Makes 40 meatballs.
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