Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1 1/2     cups          soft rye or whole wheat bread crumbs
2         tablespoons   onion flakes
1         cup           fat free evaporated milk
1         pound         lean ground beef
8         ounces        lean ground pork
1                       egg
2         tablespoons   parsley
1         teaspoon      ground beef seasoning
1/2       teaspoon      ginger
1/2       teaspoon      allspice
1/2       teaspoon      nutmeg
4         tablespoons   butter or grapeseed oil -- divided
2         tablespoons   all-purpose flour
3         tablespoons   mushroom soup base
2         cups          water

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.