1 1/2 to 2 lbs. chopped meat (36 (1 1/2) inch meatballs)
1 1/2 c. soft seasoned bread crumbs
1 onion, finely chopped
2 eggs
1/4 c. parsley
Salt & pepper to taste
Dash each of ginger and nutmeg
4 beef bouillon cubes
4 c. water
1/2 c. milk
1 tbsp. instant coffee and Gravy Master

Add milk to bread crumbs to soften, add meat, eggs, parsley, salt, pepper, ginger, nutmeg and onion. Beat with electric beater until blended well. Shape into 1 1/2 inch balls. Brown in butter on all sides. Remove meatballs from pan. Add 4 cups of water to drippings and bring to a boil. Add bouillon cubes, instant coffee, and Gravy Master. Thicken with flour and water or cornstarch. Replace meatballs and cook 1 hour. Serve alone or on noodles.