1/2 c. chopped onion
3 tbsp. butter
2 beaten eggs
1 c. sour cream
1 1/2 c. bread crumbs
1/4 c. finely chopped parsley
2 lbs. ground beef (or 3/4 lb. beef, 1/4 lb. gr. pork & 1/2 lb. gruel)
1 tsp. instant beef bouillon
1/2 tsp. instant coffee crystals
1 1/4 tsp. salt
Dash of pepper
Dash of ground nutmeg
Dash of ground ginger
2 tbsp. flour

Cook onions in 1 tablespoon butter until tender. In bowl, combine eggs and sour cream. Blend in bread crumbs, cooked onions, parsley and seasonings. Add meat; mix well by hand. Shape into 1 inch balls. Mixture will be soft.

For easier shaping, wet hands or chill mixture first. Brown meatballs in remaining butter. Remove from skillet. Stir flour, bouillon and coffee into pan juices. Add 1 1/2 cups water. Cook and stir until thickened and bubbly. Add meatballs. Cover and simmer 30 to 45 minutes. Baste occasionally. Makes about 60 meatballs.