Melt margarine in large saucepan over low heat. Stir in flour, bouillon, 1/8 teaspoon nutmeg and 1/8 teaspoon pepper. Cook 1 minute until smooth and bubbly, stirring constantly. Gradually stir in 4 cups milk. Cook over medium heat until slightly thickened and bubbly, stirring constantly. Remove from heat. Add meatballs to sauce; keep warm.