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. chopped onion
1 tbsp. butter
1 egg
1/4 c. finely snipped parsley
1 1/4 tsp. salt
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, salt, pepper, and spices; add meats. Beat 5 minutes at medium speed on electric mixer, or mix by hand until well combined. Shape into 1 1/2" balls (mixture will be soft, for easier shaping, wet hands or chill mixture first). Brown in 2 tablespoons butter. Remove from skillet. Prepare gravy; add meatballs. Cover, cook slowly 30 minutes; baste often. Makes 30.

GRAVY: Melt 2 tablespoons butter in skillet with drippings. Stir in 2 tablespoons all-purpose flour. Add 1 beef bouillon cube dissolved in 1 1/4 cups boiling water and 1/2 teaspoon instant coffee powder. Cook and stir until thickened and bubbly.