3/4 lb. lean ground beef
1/2 lb. ground veal
1/4 lb. ground pork
1 1/2 c. seasoned bread crumbs
1 c. light cream
1 egg, slightly beaten
1/2 c. chopped onion
1/4 c. chopped parsley
3/4 tsp. salt
1/4 tsp. ginger
Dash each pepper & nutmeg

Have butcher grind together the ground beef, veal and pork. Soak bread crumbs in cream (half and half may be used). Saute onion in tablespoon butter until tender. Mix meat, bread crumb mix, onion, egg, parsley and seasonings. Mix well with blender until mixture is smooth. Form into 1 1/2" balls. Brown lightly in 2 tablespoons butter.

GRAVY:

2 tbsp. flour
2 c. light cream
1 packet beef extract
1/4 c. cold water
1/2 tsp. instant coffee

Stir flour into drippings in pan. Add extract, water and coffee to drippings in pan; mix well. Heat and stir until gravy thickens adding more liquid if needed. Return meatballs to gravy, cover, simmer for approximately 30 minutes, basting meatballs occasionally with cream sauce.