3/4 lb. 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
3 tbsp. butter
1 egg
1/2 c. finely snipped parsley
1 1/4 tsp. salt
Dash pepper, ground ginger, ground nutmeg
1 recipe gravy (see below)

Grind meats together (I do it by hand). Cook onion in 1 tablespoon butter until tender. While that is cooking, combine bread crumbs and cream. Mix crumbs and onion into meat. Add egg, parsley and seasoning; chill.

Shape meat mixture into small balls and brown in remaining butter. Remove from skillet.

GRAVY: In same skillet, melt 2 tablespoons butter with drippings. Stir in 2 tablespoons flour. Dissolve 1 beef bouillon cube in 1 1/4 cups boiling water. Add to flour mixture along with 1/2 teaspoon instant coffee powder. Cook, stirring until thick. Add meatballs and cover. Simmer for about 30 minutes and serve.