Gravy:

2 tbsp. flour
1 can beef bouillon
1/4 c. water
2 tsp. instant coffee

Stir flour into meat drippings. Add broth, water and coffee. Heat and stir until thick. Return meatballs to gravy. Cover and cook 30 minutes.

Meatballs:

2 tbsp. chopped parsley
2 tsp. salt
1/4 tsp. ginger
2 tbsp. butter

Soak bread in milk for 5 minutes. Cook onion in butter until tender. Combine meat, crumbs, egg, onion, parsley and seasoning. Beat till fluffy with mixer, about 5 minutes. Form into balls and brown in butter. Remove meatballs.