Ingredients Jump to Instructions ↓

  1. 1-1/2 cups soft bread crumbs

  2. 1 cup half-and-half cream

  3. 1 egg, beaten

  4. 1/3 cup chopped onion

  5. 1/4 cup minced fresh parsley

  6. 1 teaspoon salt

  7. 1 teaspoon ground nutmeg

  8. 1/4 teaspoon ground ginger

  9. 1/2 pound each ground beef, veal and pork GRAVY:

  10. 3 tablespoons all-purpose flour

  11. 1 can (14-1/2 ounces) beef broth

  12. 1/2 cup hot brewed coffee Hot cooked egg noodles, optional

Instructions Jump to Ingredients ↑

  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. 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. 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. Bake, uncovered, for 30-35 minutes or until bubbly. Serve with noodles if desired. Yield: 6 servings.


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