Ingredients:
3 1/2 lb. ground chuck
1 lb. ground lean pork
1 1/2 c. minced onion
2 1/4 c. dry bread crumbs
3 tsp. minced parsley
4 1/2 tsp. salt
1/2 tsp. pepper, scant
3 T.. Worcestershire sauce
1 1/2 c. canned milk
3 eggs

Sauce:
3/4 c. flour
3 tsp. paprika
3/8 tsp. pepper
2 C. sour cream
1 1/2 tsp. salt
1/2 tsp. cloves
1/2 tsp. nutmeg
1 can mushroom soup

Directions:
Meatballs: Mix all ingredients. Shape in balls. Brown in 3/4 cup hot oil.

Sauce: Stir 2 cups boiling water with 1 can mushroom soup & rest of ingredients. Pour gravy over meatball, simmer 20 minutes.

Serving: Top with fresh grated Parmesan cheese, if desired.

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Method – The Procedure
Directions:
Cook onion in 1 TBL of the butter till tender. In mixing bowl, combine egg & cream; stir in cooked onion, bread crumbs, parsley, salt, nutmeg, ginger, and pepper. Add beef; mix really well. Chill mixture for about 15 minutes. Shape meat into 1″ balls.
Brown meatballs in the remaining 2 TBL. of butter. Remove. Stir flour, bouillon, and coffee into drippings. Add 1 1/4 cups water. Cook and stir till thick & bubbly. Add meatballs. Cover; simmer about 30 minutes, basting meatballs occasionally.
About 60 meatballs

Method – The Procedure
Directions:
Heat butter and saute onion until tender and light brown. Combine with mashed potatoes, breadcrumbs, meat, 1/4 cup of the cream, salt, egg, and nutmeg. Shape into small balls and chill. When ready to cook, heat butter and oil in a large saute pan or skillet, and cook meatballs until brown. Remove from pan. Heat saute pan on high, sprinkle the flour into the juices, blending well. Reduce heat, add cream and stir until mixture thickens slightly. Pour over meatballs and serve. Great in a chafing dish.

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Method – The Procedure
Soak bread crumbs in milk until softened. Add onion to 1 Tbls. butter in small saucepan and cook slowly 3 minutes. In a separate bowl, mix softened bread, cooked onion and meat. Add eggs, salt, pepper, nutmeg, and paprika. Mix thoroughly until very smooth and light. Shape meat into small balls, dusting your hands with flour while shaping the balls. Melt remaining 3 Tbls. butter in a large frying pan. Add meat balls and fry until golden brown all over. Remove balls from pan and add meat extract and 3 Tbls. flour. Stir until well blended. Add water, and a few grains of pepper. Cook, stirring constantly until thickened. Reduce heat to low and cook 5 minutes. Stir in sour cream , a rounded tablespoon at a time, stirring thoroughly blended after each additioon of sour cream. Return meatballs to gravy, cover pan and simmer very gently 10 minutes. Serve in a deep casserole. Sprinkle with minced parsley. Yield 70-80 meat balls.

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Method – The Procedure
In large mixing bowl, soak bread crumbs in milk for 5 minutes. Add meat, eggs, salt, pepper, cardamom and chopped onions. Mix well and roll into 1 to 1 1/2″ meatballs. Saute meatballs in 1/4 cup butter approximately 20 minutes. In a separate skillet, saute sliced onions with 1/4 cup butter, sugar, and pepper until caramelized, about 10 to 15 minutes. Remove mixture from both pans and place on separate plates. Deglaze both saute pans with the remaining 1/2 cup butter and beef broth, scraping up the browned bits. Cook over high heat for 1 minute. Place the contents of both saute pans into one large pot and add cream, onions, gravy maker seasoning and spices and bring to a simmer. Make a slurry with cornstarch and water. Whisk the slurry into the mixture to thicken. Add meatballs and simmer approximately 20 to 30 minutes.