1 lb. ground beef
1/4 lb. ground pork
1/2 lb. ground veal
1 1/2 c. soft bread crumbs
1 c. light cream
1/2 c. chopped onions
2 eggs
1/4 tsp. ginger
1 1/2 tsp. salt
1/4 tsp. cloves
2 scant tbsp. dry parsley
Dash of pepper

SAUCE:

2 tbsp. butter
2 tbsp. flour
1 can bouillon soup
1/4 c. cold water
1/4 tsp. instant coffee

Have meats ground twice. Soak bread in cream 5 minutes. Cook onion in 2 tablespoons butter until yellow.

Combine crumbs, meat, eggs, onion and parsley and spices. Mix well. Shape into small balls and fry in oil until brown, turning often. Remove from heat.

Make sauce: Melt butter, add flour, coffee, water and soup. Cook until smooth and thick. Pour over meat balls and cook slowly 30 minutes, stirring often.