3/4 lb. lean ground beef
1/4 lb. ground pork
1 c. light cream
1 egg
1 1/2 tsp. salt
1/8 tsp. pepper
1/2 lb. ground veal
1 1/2 c. soft bread crumbs
1/2 c. chopped onion
1/4 c. finely chopped parsley
1/4 tsp. ginger
1/8 tsp. nutmeg

2 tbsp. all purpose flour
1/2 tsp. instant coffee
1 c. light cream

Have meat ground together twice. Soak bread in cream for 5 minutes. Cook onion in 1 tablespoon butter until tender. Mix meats, crumb mixture, onion, egg, parsley, and seasonings. Beat vigorously until fluffy (5 minutes on medium speed or 8 minutes by hand). Form in 1 1/2 inch balls (easier to do with wet hands and chilled mixture). Brown lightly in 2 tablespoons butter, shaking skillet to keep balls round (don't try to do too many at once). Remove balls. Reserve drippings.

Make gravy: Stir flour into drippings in skillet; add light cream and coffee. Heat and stir until gravy thickens. Return balls to gravy, cover, cook slowly about 30 minutes, basting occasionally. Makes 3 dozen 1 1/2 inch balls.