1In a large bowl combine ground meats,salt,spices saltines, minced onion, eggs and cream, mix very well, cover and refrigerate over night so flavors blend through.
2Remove mixture from fridge, and portion into rolled meatballs ( grandma made walnut sized ones, mine are about golf ball size...less rolling, lol )
3In a large frying pan add 1/2 cup light olive oil or canola oil over medium heat, add meatballs, do not over crowd pan and brown on all sides ( I cook about 10 at a time ) be care not to have heat so high the the little bits that stick to pan burn. Continue ti;; all meatballs are cooked. Place in a casserole dish and keep warm in oven while making gravy.
4For the gravy: add 1/2 flour to fat in pan,whisk constantly till lite brown, add low sodium beef broth gradually, whisking as you go till smooth,bring to simmer, then pour over meatballs.
5We always served this with whipped potatoes, green beans and Lingonberry preserves... cranberry sauce is very close in flavor to lingonberry.