Savory Meat Balls

Source: Every Last Crumb, Providence United Methodist Church Cookbook, Charlotte, NC, 1975

2 lb ground beef
3 Tablespoons instant onion
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
2 eggs
2 cups beef bouillon
1 bay leaf
1/4 Flour (plus additional for coating meatballs)

Mix first 6 items and shape into 2 inch balls. Roll in flour and saute. Add 1 1/2 cup boullion and bay leaf. Cover and simmer 30 minutes. Mix 1/4 cup flour and remaining bouillon, stir into meatballs and cook until thickened. Remove bay leaf.