Ingredients
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3/4 lb lean ground beef
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1/4 lb ground lean pork
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1 1/2 cups soft breadcrumbs (1-2 large stale roll freshly ground up)
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1 cup light cream or 1 cup half-and-half
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1/2 cup onion, finely chopped
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2 teaspoons unsalted butter
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1/4 cup fresh parsley, finely chopped
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1 1/4 teaspoons salt
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1 dash black pepper, to taste
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1 dash ground ginger, to taste
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1 dash ground nutmeg, to taste
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1 -2 tablespoon unsalted butter
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2 tablespoonst unsalted butter
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1 beef bouillon cube
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1 1/4 cups boiling water
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1 large egg
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2 tablespoons all-purpose flour
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1/2 lb lean ground veal
Instructions
- Soak breadcrumbs in cream 5 minutes,or until very soggy.
- Meanwhile, in a small skillet, melt 2 tsp butter and sauté onion until soft and tender.
- Combine meats well (if you can't get each type, that's ok- just end up with 1 1/2 pounds ground meat total).
- Add soaked bread crumbs mixture, sautéed onion, egg, parsley, salt, pepper, and spices to taste to the meat mixture.
- Mix well until combined.
- Cover and chill meat mixture for 30 minutes to firm up.
- Form about thirty 1 1/2" size meatballs (using a meatball scoop).
- Brown meatballs in 1-2 Tbsp butter in a very large deep sided skillet until browned on all sides, but not cooked all the way through yet; then remove from skillet using a slotted spoon and set aside in a covered dish to keep warm.
- Combine boiling water,coffee powder and crumbled bouillon cube together until blended.
- In the hot drippings from the pan, add 2 Tbsp butter and stir until melted.
- Whisk in 2 Tbsp flour, sprinkling in the flour gradually so it doesn't clump and whisking vigorously until blended.
- Whisk in the coffee mixture and cook and stir until gravy thickens and bubbles, over medium or medium-high heat.
- Add meatballs to the pan, cover,lower heat to medium low, and let meatballs cook in the gravy until fully cooked (approx 30-40 minutes), stirring occasionally.