1 cup cream or half-n-half
1 pound LEAN ground beef
1 teaspoon white pepper
1 teaspoon salt
1 cup bread crumbs
1 egg -- slightly beaten

Gravy
oil from cooking meatballs
as much flour as you need
1 pint half and half (or 1/2 milk and 1/2 half-n-half)
2 beef bouillon cubes
salt and white pepper to taste

1) Take the bread crumbs, lightly beaten egg and 1 cup of cream and stir together.

2) Let sit for about 5 minutes; it should be the consistency of a very thick oatmeal. Take the ground beef and mix with the cream, egg and bread crumbs mixture

3) Roll into balls. Fry in hot oil until ground beef is brown all the way through, frying a few meatballs at a time, and removing to warm plate as necessary.

TO MAKE GRAVY
1) Stir oil and flour together to make a medium roux. Add beef bouillon cubes. Mix in 1 pint cream, adding more milk or cream for desired consistency.

2) Bring to a boil stirring constantly.

3) Boil until thicker, will thicken some upon standing.

4) Add all meatballs back into gravy, stir until meatballs are heated if necessary.

Serve HOT over pasta with Lingonberries -

Actually, think we'll have this for dinner tomorrow night....yummy!