3/4 lb. lean ground beef
1/2 lb. ground veal 1/4 lb. ground pork
1 1/2 c. soft bread crumbs
1 c. light cream
1/2 c. hopped onion
1 tbsp. butter
1 egg
1/4 c. finely snipped parsley
Dash pepper
Dash ground ginger
Dash ground nutmeg
2 tbsp. butter
Gravy

Have meats ground together twice. Soak bread in cream about 5 minutes. Cook onion in 1 tablespoon butter until tender.

Mix egg, crumb mixture, onion, parsley, pepper, spices. Add meats. Beat 5 minutes at medium speed on electric mixer. (If mixture is too soft, add store bought bread crumbs until consistency is thicker.)

Shape into 1 1/2-inch balls. Brown in 2 tablespoons butter. Remove from skillet. Add meatballs. Cover; cook slowly 30 minutes. Baste often. Makes about 30.

GRAVY:

Melt 2 tablespoons butter in skillet with drippings. Stir in 2 tablespoons flour. Add 1 beef bouillon cube dissolved in 1 1/4 cups boiling water. Cook and stir until thickened and bubbly.