3/4 lb. ground beef
1/2 lb. ground veal
1/4 lb. ground pork
1 1/2 c. soft bread crumbs (about 2 slices)
1 c. light cream
1/2 c. onion, chopped
1 tbsp. butter
1 egg, beaten
1/4 c. fine snipped parsley
1 1/4 tsp. salt
Dash of pepper
Dash of ground ginger
Dash of ground nutmeg

Grind together ground beef, veal, and pork. Grind together twice. Soak soft bread crumbs (about 2 slices) in one cup of light cream for about 5 minutes. Cook 1/2 cup chopped onion in 1 tablespoon butter until tender. Combine egg, the crumb mixture, the onion, parsley, salt, pepper, ground ginger, and dash of ground nutmeg. Add the meats and beat for 5 minutes on medium speed on electric mixer, or mix by hand until well combined. Form into 30 balls. (The mixture will be soft. To shape easily, wet hands or chill mix.) Brown meatballs in a skillet in 2 tablespoons of butter. Remove from skillet and reserve drippings.

FOR GRAVY: Melt 2 tablespoons butter in the skillet with the drippings. Stir in 2 tablespoons of all-purpose flour. Add one beef bouillon cube dissolved in 1 1/4 cups boiling water and add 1/2 teaspoon instant coffee powder. Cook and stir until gravy thickens and bubbles. Add meatballs. Cover and cook slowly for about 30 minutes; baste occasionally. Makes 6 to 8 servings.