2 lb. ground round
1 c. bread crumbs
1 c. & 2 tbsp. cream
1/2 c. finely chopped onion
1 tsp. salt
1/4 tsp. pepper
3 egg yolks
1/2 c. club soda
1/2 tsp. thyme
1/4 c. butter
3 tbsp. flour
1 3/4 c. beef broth
1 tbsp. red currant jelly

Blend crumbs and 1 cup cream and let stand 1/2 hour or longer. Add meat, onion, salt, pepper and egg yolks to crumb mixture. Stir to blend well. Add soda and thyme; blend thoroughly. Shape into 48-50 meatballs about 1 1/2 inches thick.

Heat butter in large, heavy skillet and add meatballs a few at a time. Do not crowd them. Cook, turning until all sides are browned and transfer to a dish. Cook all meatballs.

Pour off fat from skillet. Add flour and stir with a wire whisk. Gradually add broth, stirring rapidly with the whisk. Stir in jelly until it melts. Add remaining cream and stir. Return meatballs to the skillet with the sauce and reheat gently. 8 or more servings.