3/4 lb. lean ground beef
1/2 lb. ground veal
1/4 lb. ground pork
1 1/2 c. soft bread crumbs
1 c. light cream
1/2 c. chopped onion
1 tbsp. butter
1 egg
1/4 c. finely snipped parsley
1 1/4 tsp. salt
Dash of pepper, ginger & nutmeg
2 tbsp. butter
Gravy

Have meats ground together twice. Soak bread in cream about 5 minutes. Cook onion in butter until tender. Mix meats, crumb mixture, onion, egg, parsley, salt, pepper, ginger and nutmeg. Mix until well blended. Shape into 1 1/2 inch balls. Brown in 2 tablespoons butter and remove from pan.

Make gravy: Add 2 tablespoons butter in pan with drippings. Stir in 2 tablespoons flour. Add 1 beef bouillon cube dissolved in 1 1/4 cups boiling water. Stir until thick. Add meatballs, cover and cook 30 minutes.