1 1/2 lb. meatloaf mix
1 1/2 c. soft bread crumbs
1 c. light cream
3 Tbsp. butter
1 egg
1 1/4 Tbsp. salt
1/4 Tbsp. nutmeg
dash of pepper
1/2 c. chopped onion

Soak bread crumbs in cream for 5 minutes. Saute onion in 1 tablespoon butter until tender. Combine egg crumb mixture, onion and seasonings. Add meat and mix thoroughly. Shape into 1 1/2-inch balls (chill meat for easier handling). Brown in 2 tablespoons butter. Remove from skillet and reserve drippings.

2 Tbsp. butter
2 Tbsp. flour
1 beef bouillon cube
1/2 tsp. instant coffee
1 1/2 c. boiling water

Melt butter in skillet with drippings; stir in flour. Dissolve bouillon cube in boiling water; add coffee and stir into flour mixture. Cook until bubbly. Add meatballs. Cover and simmer 30 minutes. Baste often. Makes 30 meatballs.