2 lb. ground beef
1 1/2 c. soft bread
1 c. light cream
3 tbsp. butter
1/2 c. chopped onion
1 egg
Dash ground ginger
Dash ground nutmeg
1/4 c. chopped parsley
1 1/4 tsp. salt
Dash of pepper
2 tbsp. flour
1 beef bouillon cube
1 1/4 c. boiling water

Soak bread in cream for 5 minutes. Cook onion in 1 tablespoon butter until tender. Mix meat, bread mixture, onion, egg, parsley and seasonings. Beat 5 minutes at medium speed of electric mixer. Chill. Shape into 1 inch balls. Brown remaining butter. Remove from skillet and make gravy. Add meatballs to gravy and cook until tender.

GRAVY:

Drippings
2 tbsp. butter
2 tbsp. flour
1 beef bouillon cube
1 1/4 c. boiling water

Melt butter with drippings and stir in flour. Dissolve bouillon cube in boiling water. Add to flour mixture and cook until gravy is thickened.