2 lbs. hamburger (preferably 1 1/2 lbs. beef and 1/2 lb. pork)
3 slices bread
2 c. water
1 onion, minced and sauteed
2 potatoes (boiled and mashed)
3 tsp. salt
1/8 tsp. pepper
2 eggs
Butter (or other fat) for frying

GRAVY:

3 to 4 tbsp. butter (or other fat)
1/2 c. flour
1 c. cream
3 c. stock (use beef cubes)
Salt, pepper to taste

Make gravy in the same frying pan by heating butter (or fat) and adding flour. Heat and stir to a golden paste. Add stock gradually, stirring briskly to avoid lumps. If you prefer a darker gravy add a few drops Kitchen Bouquet or brown some sugar for the purpose. Add cream and season to taste. Simmer sauce 4 to 5 minutes. Then pour it over meat balls and let them cook on low flame 40 to 60 minutes. Neither overcooking nor reheating will harm this wonderful concoction.