3/4 lb. lean ground beef
1/2 lb. ground veal
1/4 lb. ground pork (have meats ground together at store)
1 1/2 c. soft bread crumbs
1 c. light cream (soak bread in cream for 5 minutes)
1/2 c. chopped onion
1 tbsp. butter (cook until tender)
1 egg
1/4 c. finely snipped parsley
1 1/4 tsp. salt
Dash pepper
Dash ginger
Dash nutmeg

Combine meats, soaked bread crumbs, egg, sauteed onions and seasonings. Mix well by hand and shape into 1 1/2 inch balls (wet hands if mixture is sticky). Brown meatballs in 2 tablespoons butter and remove from skillet.

GRAVY:

Melt 2 tablespoons butter with drippings in skillet. Stir in 2 tablespoons flour. Add 1 beef bouillon cube dissolved in 1 1/4 cup boiling water and 1/4 teaspoon Kitchen Bouquet. Cook and stir until gravy thickens and bubbles. Add meatballs. Cook slowly about 30 minutes. Baste occasionally. Makes 32 large meatballs or 60 to 70 appetizer-size.