1 egg
2 c. half and half cream, divided
1 c. soft bread crumbs
1 small onion, finely chopped
1 3/4 tsp. salt, divided
1 1/2 lb. ground beef
1 tbsp. butter
3 tbsp. all purpose flour
3/4 tsp. beef bouillon granules
1/2 tsp. pepper
1/8 to 1/4 tsp. garlic salt
3 c. water
1 lb. red potatoes, cubed
1 pkg. frozen peas, thawed

In a bowl, beat egg; add 1/3 c. cream, bread crumbs, onion and 1 tsp. salt. Add beef; mix well. Shape into 1/2 in. balls. In a dutch oven or soup kettle, brown meatballs in butter, half at a time. Remove from pan; set aside. Drain fat. To pan, add flour, bouillon, pepper, garlic salt and remaining salt; stir until smooth. Gradually stir in water and bring to a boil, stirring often. Add potatoes and meat balls. Reduce heat; cover and simmer for 25 minutes or until the potatoes are tender. Stir in the peas and remaining cream; heat through.