1 pound ground beef
1 teaspoon monosodium glutamate
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon chopped onion
1/4 teaspoon oregano or basil
1/16 teaspoon each nutmeg and dry mustard
2 tablespoons butter or margarine
1/4 cup chili sauce
Combine beef, monosodium glutamate, salt, and pepper in mixing bowl. Add remaining ingredients, except butter and chili sauce. Mix thoroughly. Moisten hands with water and shape meat mixture into small balls, about 1 inch in diameter.
Heat butter in a skillet; add a few meatballs at a time and cook until lightly browned on all sides, moving pan constantly. Replace all meatballs and heat. If desired, flame with brandy. Remove meatballs to platter or chafing dish. Add chili sauce to skillet and heat, scraping in any of meat remaining in the pan. Serve as a dip for the meatballs.
Yield: about 3 dozen meatballs.