2 tbsp. butter
3 tbsp. minced onion
1 c. fresh bread crumbs
1 c. milk (or equal parts milk and cream)
3/4 lb. ground round steak
1/4 lb. ground veal
1/4 lb. ground pork
1 egg
Salt and freshly ground pepper
Chopped fresh parsley
1/4 c. flour
3/4 c. milk or cream

Melt butter and saute onions until golden brown. Soak bread crumbs in milk; add meat, egg, onion, salt, pepper and parsley and mix thoroughly. Shape into balls about 1 1/2 inches in diameter and roll in flour. Reserve 1 tablespoon of flour.

Melt enough additional butter in skillet to cover bottom of pan, and brown meat balls over medium heat. Shake pan occasionally to keep round shape of meat balls. Remove to serving dish and keep warm. Reserve pan juices.

Combine reserved flour with cream and stir gradually into pan juices, using wire whisk. Simmer for 5 minutes, stirring occasionally. Pour gravy over meat balls and serve hot.