1In a large bowl, beat egg; add 1/3 cup cream, bread crumbs, onion and 1 teaspoon of salt. Crumble beef over mixture and mix well. Shape into 1/2-in. balls.
3In oven, brown meatballs in butter in batches. Remove from the pan; set aside. Drain fat.
5To pan, add the flour, bouillon, pepper, garlic salt and remaining salt; stir until smooth. Gradually stir in water; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened.
7Add potatoes and meatballs.
8Reduce heat; cover and simmer for 25 minutes or until potatoes are tender. Stir in peas and remaining cream; heat through.