Grandma's meatballs submitted by Mom Johnson
A family tradition and comfort food at it's best. We serve these tender meatballs with plenty of "smashed" potatoes!

Cook onion in 1 T. butter till tender. In a mixing bowl, combine the egg and cream; stir in the cooked onion, bread crumbs, parsley, salt, ginger, nutmeg and pepper. Add the ground beef or meats; mix well. Chill mixture. Shape chilled meat mixture into 3/4-1 inch balls.

Brown the meatballs half at a time, in the remaining 2 T. butter; remove from the skillet. Stir the flour, bouillon granules, coffee crystals into pan drippings. Add 1 1/2 cups water. Cook and stir until thickened and bubbly; add the meatballs. Cover and simmer about 30 minutes, basting the meatballs occasionally. Makes about 60 meatballs.

v 1/2 cup chopped onion
v 3 T. butter
v 1 egg, beaten
v 1 cup light cream
v 1 1/2 cups dry bread crumbs
v 1/4 cup chopped or snipped flat-leafed parsley
v 1 1/4 tsp. salt
v Dash each - nutmeg, ginger and pepper
v 1 1/2 pounds ground beef (or use part veal, pork or ground turkey)
v 2 T. flour
v 1 tsp. instant beef bouillon granules (or 1 cube)
v 1/2 tsp. instant coffee crystals (optional)