Tiny Meatballs

• 1 lb. lean ground beef
• 1/2 lb. ground pork
• 1 small onion, finely minced
• 1 c. milk
• 1 egg, lightly beaten
• 1 c. dry bread crumbs
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. ground allspice
• 2 tsp. soy sauce

1. In large mixing bowl, combine ingredients and blend well. Form into small balls, about 1-inch in diameter.
2. Arrange half the meatballs in a single layer in a microproof baking dish.
3. Cook, uncovered, on 90 (Saute) 5 to 6 minutes.
4. Place in chafing dish to keep hot.
5. Cook remaining meatballs and add to chafing dish. Serve hot.
6. Use toothpicks to spear meatballs and dunk in Curry Dipper.
7. These may be prepared in advance and reheated just before serving on High (Maximum power) 2 to 3 minutes.
8. Makes about 60 meatballs.

lean ground beef, ground pork, onion, milk, egg, bread crumbs, salt, pepper, ground allspice, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=359598 (may not work)