Posted By: Tuddles Thu, 18 Mar 2004, at 4:07 a.m.
3/4 lb lean ground beef
1/4 lb ground pork
1/2 lb ground veal
1 1/2 cups soft breadcrumbs
1/2 cup chopped onion
1 1/4 tsp salt
1 cup light cream
1 Tbsp butter or margarine plus
2 Tbsp butter or margarine
1/4 cup finely snipped parsley
Dash ground nutmeg
Dash ground ginger
Have meats ground together twice. Soak bread in cream about 5 minutes. Cook
onion in tablespoon butter until tender, but not brown. Mix meats, crumb
mixture, onion, egg, parsley, and seasonings. Beat 5 minutes at medium speed in
mixer or mix by hand until well combined. Shape into 1 1/2 inch balls. (Mixture
will be soft, for easier shaping, wet hands and chill mixture first.)
Brown meatballs in 2 tablespoons butter in skillet. Stir in 2 tablespoons flour.
Add 1 beef bouillon cube dissolved in 1 1/4 cups boiling water and 1/2 teaspoon
instant coffee powder. Cook and stir until gravy thickens. Add meatballs. Cover
and cook slowly, about 30 minutes. Baste occasionally. Serve warm.