1/2 c. fresh white bread crumbs
1/2 c. milk
1/2 lb. ground beef
1/4 lb. ground veal
1/4 lb. ground pork
1 egg, slightly beaten
3 tbsp. chopped onion
1 1/2 tsp. salt
1/4 tsp. white pepper
1/4 tsp. allspice
2 tbsp. butter
2 tbsp. flour
1 beef bouillon cube
Boiling water
1/2 c. light cream
1/2 c. milk

In small bowl, soak bread crumbs in milk about 5 minutes.

In large bowl, combine meats, egg, onion, salt, pepper, allspice and bread mixture. Toss gently with fork just to combine. Using hands, gently shape mixture into balls, size is your choice (very small is the only size, according to Gustav).

In large skillet, in hot butter, saute meatballs, half at a time, until they are browned and cooked all the way through, about 10 minutes. Remove meatballs as they are cooked and place in a large bowl. Remove the skillet from heat.

Add flour into drippings in skillet, stirring until smooth. Add bouillon cube, stir in 3/4 cup boiling water.

Bring to boiling over medium heat, stirring until bouillon is dissolved and mixture is smooth. Add cream and milk; simmer gently, stirring for 3 minutes.

Add meatballs to sauce; toss gently to coat well. Simmer, covered, 5 minutes, or until heated through.

NOTE: Have your butcher grind all meats together, twice. A fine mixture is desirable.