5 tbsp. butter
3 tbsp. finely chopped onion
3/4 c. light cream
3/4 c. packaged dry bread crumbs
1 1/2 lb. ground chuck
1/2 lb. ground pork
2 eggs, slightly beaten
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. allspice
Dash cloves

SAUCE:

2 tbsp. flour
1/2 c. light cream
1 tsp. salt
Dash pepper
1/2 tsp. bottled gravy seasoning
Parsley sprigs

Makes 6-8 servings.

1. Make Meatballs: In 1 tablespoon hot butter in skillet, saute onion 3 minutes, or until golden.

2. In large bowl, combine cream, 3/4 cup water and the bread crumbs. Add onion, ground meats, eggs, salt, pepper, allspice and cloves; toss lightly, to mix well.

3. With teaspoon, shape into 75 meatballs, about 3/4 inch in diameter.

4. In 2 teaspoons hot butter in same skillet, saute meatballs, a few at a time, until browned on all sides. Add more butter as needed. Remove meatballs and set aside.

5. Make Sauce: Remove all but 2 tablespoons drippings from skillet. Stir in flour until smooth.

6. Gradually stir in cream and 1 1/2 cups water; bring to boiling, stirring. Add salt, pepper and gravy seasoning.

7. Add meatballs; heat gently 5 minutes, or until heated through. Serve garnished with parsley.