• 4 eggs, beaten
• 2 1/2 cups milk
• 1 1/3 cups (about 36 crackers) crushed saltine crackers
• 2/3 cup finely chopped onion
• 1 teaspoon celery salt
• 1 teaspoon ground nutmeg
• 1 teaspoon black pepper
• 4 lbs. lean ground beef
• 2 (10.75 oz.) cans condensed cream of mushroom soup
• hot cooked noodles (optional)
• peas (optional)

Preheat oven to 350 degrees.  Grease two 3-quart rectangular baking dishes; set aside.  In a bowl combine eggs and 1 cup of milk.  Stir in crushed crackers, onion, celery salt, half of the nutmeg and the pepper.  Add ground beef; mix well.  Shape mixture into 40 meatballs.  Arrange meatballs in prepared baking dish.  Bake, uncovered, about 30 minutes or until the internal temperature of each meatball registers 160 degrees.

For sauce, in a sauce pan combine soup, the remaining milk and the remaining nutmeg.  Cook and stir over medium heat until heated through.  Serve sauce over meatballs.  If desired, serve with noodles and peas.

YIELD:  10-12 servings