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Prep Time: 50 Minutes Cook Time: 30 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Our family has been using this recipe for more than 40 years. The tender meatballs are made with a combination of beef, veal and pork, then spiced with nutmeg and ginger. If your family likes their meatballs a little milder, reduce the nutmeg to 1/2 teaspoon. Coffee adds nice color to the gravy, which is delicious over noodles.Rev. Jim Thyren, West Pittston, Pennsylvania Ingredients:
1-1/2 cups soft bread crumbs |
1 cup half-and-half cream |
1 egg, beaten |
1/3 cup chopped onion |
1/4 cup minced fresh parsley |
1 teaspoon salt |
1 teaspoon ground nutmeg |
1/4 teaspoon ground ginger |
1/2 pound each ground beef, veal and pork |
gravy: |
3 tablespoons king arthur unbleached all-purpose flour |
1 can (14-1/2 ounces) beef broth |
1/2 cup hot brewed coffee |
hot cooked egg noodles, optional |
Directions:
1. In a large bowl, combine bread crumbs and cream; let stand for 5 minutes. Stir in the egg, onion, parsley, salt, nutmeg and ginger. Crumble meat over mixture and mix well.
2. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, at 350° for 20-25 minutes or until no longer pink. Drain on paper towels.
3. Transfer meatballs to a greased 11-in. x 7-in. baking dish. Scrape pan drippings into a small saucepan; stir in flour until blended. Gradually stir in broth and coffee. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meatballs.
4. Bake, uncovered, for 30-35 minutes or until bubbly. Serve with noodles if desired. Yield: 6 servings.
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