1-1/4 pounds mixed beef and pork (or pork and veal)

1/2 onion, finely diced

1 egg, lightly beaten

Parsley, to taste (about 2 tsp, optional

1/4 cup plain bread crumbs

Salt and pepper to taste, garlic powder, optional

Flour, about 3 Tablespoons

1-1/2 cups beef broth or bouillon (or vegetable, chicken or pork)

Salt and pepper

Gravy coloring agent

Mushrooms, canned, 1/2 cup, if desired

Directions:

In a medium sized bowl beat egg.  Add meats, seasonings and breadcrumbs.  Mix thoroughly with hands or a large spoon.  Form into 2-1/2 inch meatballs.  Place in frying pan and brown on one side until browned.  Turn meatballs on all four sides until browned well.

Remove meatballs from pan to a dish.  Measure fat in bottom of pan.  Use 3 Tbsp of fat.  Add 3 Tbsp flour to pan and mix until no lumps remain.  Cook about 2 minutes, stirring constantly. Heat broth in pan or microwave.  Add 3 or so Tablespoons of broth at a time to pan, mixing thoroughly until combined and no lumps remain after each addition.  Add more broth as needed.  Season with salt, pepper and coloring agent, Add mushrooms, if desired.  Return meatballs to pan and simmer, covered over low heat until completely cooked.

Serve with mashed potatoes or rice.