Sweedish Meatballs

I tried another recipe out of our Better Homes and Gardens cookbook and this one was great. I had never made meatballs before, and now I'm not so scared to make them!

1 egg, beaten
1/4 c. milk
3/4 c. soft bread crumbs
1/2 c. finely chopped onion (1 medium)
1/4 c. snipped fresh parsley (or 2 T dried parsley)
1/4 t. black pepper
1/8 t. ground allspice or nutmeg
8 oz (1/2 lb) ground beef
8 oz (1/2 lb) ground pork or lamb
1 T butter or margarine
2T flour
2 t instant beef bouillon granules
1/8 t black pepper
2 c. milk
3 c. hot cooked noodles
snipped fresh parsley (optional)

1. In a large bowl combine egg and 1/4 c milk. Stir in bread crumbs, onion, the 1/4 c. parsley, the 1/4 t pepper, and allspice. Add meats. Mix well. Shape into 30 meatballs (I used a small cookie scoop to make the meatballs)
2. In a large skillet cook half the meatballs at a time in hot butter over medium heat about 10 minutes or until done (an instant-read thermometer inserted into meatballs should register 160 degrees F), turning to brown evenly. Remove meatballs from skillet, reserving drippings; drain meatballs on paper towels. Measure 2 tablespoons drippings; if necessary, add cooking oil to make 2 tablespoons.
3. Stir flour, bouillon granules, and the 1/8 t pepper into drippings. Stir in the 2 c. milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Return meatballs to skillet. Heat through. serve over noodles. If desired, sprinkle with additional snipped parsley.