18 gingersnaps, crushed for 1 1/4 c.
3/4 c. milk
1 egg, beaten
1/2 lb. ground pork
1 lb. ground chuck
1/4 c. finely chopped onion
1 tsp. salt
1/2 tsp. pepper
2 tbsp. butter
2 tbsp. flour
1 beef bouillon cube
2 tbsp. chopped parsley

Preheat oven to 350 degrees. In large bowl combine gingersnaps, milk, and eggs. Let stand for 10 minutes. Add pork, ground chuck, onion, pepper and salt to crumbs mixture. Toss lightly. Refrigerate until well chilled. With moistened hands, shape into 36 balls, about 1 1/2 inch in diameter. In hot butter saute meatballs.

Remove to 2 quart casserole dish. Remove all but 2 tablespoons drippings. Stir in flour until smooth. Gradually stir in 1 1/2 cups water. Add bouillon cube. Bring to boil, stirring. Strain over meatballs. Bake covered for 1 hour. Serve with sprinkled parsley.