Method

Preheat oven to 350° F.

In a roomy, large bowl, combine gingersnaps, milk and eggs. Let stand for 10 minutes.

Put in both meats, onion, pepper and salt. Mix lightly with clean hands.  Do not overmix.  Refrigerate until well chilled.

With lightly moistened hands shape into 36 balls, about 1-1/2 inch in diameter. Work in a pan large enough to hold all the meatballs without crowding.  If you do not have one roomy enough, work in batches.  In hot butter, saute meatballs on all sides. Do not turn with a fork that will pierce the sides. 

Remove to a 2 quart casserole dish. Drain off excess dripping in pan, leaving 2 tablespoons of drippings. With a whisk, stir in flour and whisk until smooth. Gradually stir in 1-1/2 cups water. Add bouillon cube.  Bring to boil, stirring. If you have premade beef stock, all the better.

Strain over meatballs. Bake covered for 1 hour in preheated oven.

Serve with sprinkled parsley.

Contributor: pat ciesla

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