3/4 cup breadcrumbs
1 teaspoon salt
1/2 cup milk
2 teaspoons lemon pepper seasoning
1 teaspoon paprika
1/2 teaspoon nutmeg
2 tablespoons chopped parsley
1 tablespoon onion flakes
2 cans chicken broth
2 -3 cups home made white sauce
hot cooked egg noodles
1 Combine the first ten ingredients and shape into 1 1/2″ meatballs.
2 In a large non-stick Dutch oven, brown meatballs in 1 tbsp of butter, turning carefully every few minutes to brown all sides, maintaining meatball shape.
3 Add chicken broth and simmer for 15 minutes.
4 Add white sauce.
5 (Note: I have used cream gravy or 2 cans cream soup such as mushroom or chicken to substitute for the white sauce. Both options work very well.) Stir, heat and serve over hot cooked egg noodles.