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 onions
1 egg
1 tbsp. butter
1/4 c. parsley
1 1/2 tsp. salt
1/4 tsp. ginger
Dash of pepper
Dash of nutmeg

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

Form in 1 inch balls (for easier shaping wet hands when necessary). Brown only a few at a time in a skillet with 2 tablespoons butter, shaking skillet to keep balls round. Remove meatballs and make gravy by stirring 2 tablespoons flour into fat in skillet and adding 3/4 cup canned condensed beef broth, 1/4 cup cold water and 1/2 teaspoon instant coffee. Heat and stir until gravy thickens. Add meatballs, cook slowly for 30 minutes.