Soak bread crumbs in 1 cup milk. Add onion, meat, egg and seasonings; mix thoroughly. Shape into 1 inch balls and saute' in butter in skillet until lightly browned on all sides. Remove from pan. Blend flour into butter remaining in skillet. Add water, bouillon cube, 1/2 cup milk and the cream. Cook and stir until smooth and slightly thickened. Add the meatballs; cover and simmer gently 15 minutes.
By Robin from Washington, IA
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