1 c. milk
2 c. soft caraway-rye-bread crumbs
1 lb. ground beef
1/2 lb. ground pork
1 sm. onion, grated
1 egg
6 tbsp. chopped parsley
2 tsp. salt
1/8 tsp. pepper
2 tbsp. salad oil
2 tbsp. flour
1 (3-4 oz.) can sliced mushrooms
1 c. cream for whipping

Pour milk over bread crumbs in a large bowl. Let stand until milk is absorbed. Then beat mixture with a fork. Stir in ground beef and pork, onion, egg, 4 tablespoons of parsley, 1 1/2 teaspoon of the salt and pepper, lightly with a fork until blended. Shape into 36 small balls. Brown meatballs slowly in salad oil in a large frying pan. Remove and keep warm. Drain all fat from frying pan, then measure 2 tablespoons back into pan. Stir in flour and remaining 1/2 teaspoon salt. Heat, stirring constantly just until bubbly. Drain liquid from mushrooms into a 1-cup measure, add water to make one cup. Stir into flour mixture. Cook, stirring constantly until gravy thickens and boils 1 minute. Stir in cream, mushrooms, and browned meatballs, cover. Simmer 15 minutes or until meatballs are cooked. Stir in remaining 2 tablespoons of parsley. Serve with your choice of buttered noodles, rice, or mashed potatoes.