| 1 | In a bowl, combine the eggs and milk. |
| 2 | Stir in bread crumbs and salt. |
| 3 | Add your choice of ground meat; mix well. |
| 4 | Shape into about 60 (1-inch) meatballs. |
| 5 | Place in shallow baking pan. |
| 6 | Bake in 375f oven for 25 to 30 minutes or till done. |
| 7 | Drain on paper toweling. |
| 8 | In a large skillet, cook onion in hot oil till tender, but not brown. |
| 9 | Add meatballs to skillet along with your choice of broth and seasoning. |
| 10 | Cover; simmer 10 minutes. |
| 11 | Remove meatballs from pan juices; skim fat. |
| 12 | Add undrained mushrooms. |
| 13 | Bring to boiling; reduce heat. |
| 14 | Stir flour into your choice of dairy product. |
| 15 | (if using cream cheese, stir in 2 tablespoons water with flour). |
| 16 | (if using yogurt, use 3 tablespoons flour). |
| 17 | Add flour mixture to pan juices. |
| 18 | Cook and stir till thickened and bubbly. |
| 19 | Add meatballs; heat through. |
| 20 | Serve over your choice of hot pasta, rice, or spaetzle. |
| 21 | Top with parsley. |
