|Lean ground beef||3⁄4 Pound|
|Ground veal||1⁄2 Pound|
|Ground pork||1⁄4 Pound|
|Soft bread crumbs||1 1⁄2 Cup (24 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
In medium bowl, combine meats; mix well.
In small bowl, soak bread crumbs in cream for about 5 minutes.
In fry pan, melt butter and add onion; cook until tender.
Stir onion, crumbs, egg, parsley and seasonings into meat mixture.
Blend about 5 minutes at medium speed.
Shape into 1 1/2 inch balls.
(Mixture will be soft; for ease in shaping, wet hands or chill mixture.) In small fry pan, melt 2 tablespoons butter; brown meatballs.
Shake fry pan to keep balls round; don't overcrowd pan.
Stir flour into drippings in fry pan.
Cook over low heat, stirring until mixture is smooth and bubbly.
Remove from heat.
Stir in milk.
Heat to boiling, stirring constantly.
Boil 1 minute.
Return meatballs to pan.
Cover; cook slowly for 30 minutes.