Number of Servings: 4 Ingredients: 1 egg beaten 1/4 cup milk, half and half, or light cream 3/4 cup bread crumbs (1 slice) 1/2 cup finely chopped onion (1 medium) 1/4 cup snipped fresh parsley 1/8 teaspoon ground allspice or nutmeg 1 pound ground venison 1 tablespoon margarine or butter 2 tablespoon all-purpose flour 2 teaspoon instant beef bouillon granules 2 cup milk, half and half, or light cream Directions: Combine egg and 1/4 cup milk, stir in bread crumbs, onion, parsley, 1/4 teaspoon black pepper, and allspice or nutmeg.  Add ground venison, mix and shape into 30 meat balls. In a large skillet, cook meatballs in hot butter, half at a time, over medium heat for about 10 minutes. Role meat balls over until no pink remains. Remove meatballs, drain, reserve 2 tablespoons of drippings. Stir in flour, bouillon granules and 1/8 teaspoon pepper.  Gradually stir in the 2 cups of milk.  Cook and stir over medium heat until thickened and bubbly.  Cook and stir for about 1 minute more.  Return meatballs to skillet and reheat,  then serve. Notes & Variations: Contributor:  Dave Myers, RRGC