Cook onion in 1 Tbsp butter til tender. In a mixing bowl combine egg and cream; stir in cooked onion, bread crumbs, parsley, salt, nutmeg, ginger, and pepper. Add ground beef; mix well. Chill mixture.
Shape chilled meat mixture into ¾” balls. Brown meatballs, half at a time, in the remaining 2 Tbsp butter; remove from skillet.
Stir flour, bouillon granules into pan drippings; add 1¼ c water. Cook and stir till thickened and bubbly. Add meatballs. Cover; simmer about 30 min. basting meatballs occasionally.
Makes about 60 meatballs. Can substitute beef for ground veal, turkey or pork!
