3/4 lb. lean 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
1 egg
1/4 c. finely chopped parsley
1 1/2 tsp. salt
1/4 tsp. ginger
Dash each pepper and nutmeg
2 tbsp. all purpose flour
3/4 c. canned condensed beef broth, plus 1/2 tsp. dry instant coffee and 1/4 c.
cold water -- (for cream gravy, substitute 1 cup light cream and 1/2 tsp.
concentrated meat extract for broth and water.)

Soak bread in cream about 5 minutes. Cook onion in 1 tbsp. butter until just tender. Mix meats, crumb mixture, onion, egg, parsley and seasonings. Beat vigorously until fluffy (very important) for about 5 minutes at medium speed, or 8 minutes by hand. form into 1 1/2 inch balls (mixture will be soft, so wet hands or chill first.) Brown lightly in 2 tbsp. butter, shaking skillet to keep balls round. Remove balls. Make gravy. Stir flour into drippings in skillet; add broth and water and coffee. Heat until gravy thickens. Return meatballs to gravy; cover; cook 30 minutes, basting occasionally.