3/4 lb. lean ground beef
1/2 lb. ground veal
1/4 lb. ground pork
1 1/2 c. soft bread crumbs (about 3 slices)
1 c. light cream or Half and Half
1/2 c. onion, chopped
1 tbsp. butter
1 egg
1/4 c. parsley, finely chopped
1 1/2 tsp. sale
1/4 tsp. ginger
Dash pepper
Dash nutmeg
2 tbsp. butter
2 tbsp. all-purpose flour
3/4 c. canned condensed beef broth
1/4 c. cold water
1/2 tsp. instant coffee

Have meats ground together twice. Soak bread in cream about 5 minutes. Cook onion in 1 tablespoon butter until tender but not brown. Combine meats, crumb mixture, egg, onion, parsley and seasonings. Beat until fluffy (about 5 minutes at medium speed on electric mixer, plus 8 minutes by hand).

Form into 1 1/2-inch balls. Brown nicely in 2 tablespoons butter, shaking skillet to keep balls round. (Chill meat mixture before browning for easier shaping.) Remove meat balls. Stir flour into drippings in pan; add broth, water and coffee. Heat and stir until gravy thickens. Return meat balls to gravy, cover and cook slowly about 30 minutes, basting occasionally. Makes 3 dozen.