In a medium bowl, mix together beef, bread crumbs, milk, eggs, soup mix, salt and nutmeg. Shape into meatballs the size of your choice. Arrange in a circle on a dinner plate, or in a pie plate. (You may have to use more than one). Cover loosely with a piece of wax paper. Microwave on high for 7 to 8 minutes, turning and rearranging meatballs after 3-4 minutes. Remove meatballs and keep warm. Reserve drippings.

Prheat oven to 350 degrees.

In a small saucepan, add about 1/4 c. drippings to the flour and stir until smooth. Gradually stir in milk and concentrated beef broth. Heat over medium heat, stirring occasionally, until thickened. Add the sour cream and stir well. Remove from heat. Place the meatballs in a casserole dish and cover with the sauce, stirring to evenly coat. Place in oven.

Bake uncovered for about 20 minutes or until hot. Remove and serve immediately.

-SIDE DISH-

GREEN BEANS ALMONDINE

1 lb. fresh green beans, cleaned with ends removed
4 Tbsp. slivered almonds
2 Tbsp. butter
2 tsp. lemon juice

Place cleaned green beans in a glass casserole, add 4 Tbsp. water, and cover. Microwave for 13 to 15 minutes on high, stirring once, or until crisp-tender. Drain, and return to casserole to keep warm.

Cook and stir almonds in butter on the range top until golden. Remove from heat and stir in lemon juice. Add the almond mixture to the green beans and stir to coat. Serve immediately.