I’ve made these meatballs many times since originally posting this recipe. There are about 3x more desserts in the recipe box than savory so they may feel spaced out. I still stand by my original direction of doubling the recipe and baking some meatballs to keep in the freezer for later.
3/4 lb lean ground beef*
1/2 lb ground veal*
1/4 lb ground pork*
1 1/2c soft bread crumbs
1c light cream*
1/2c minced onion
3 Tbsp. butter
1/4c finely chopped parsley
1 1/4 tsp salt
Dash of pepper
Dash of ginger
Dash of nutmeg
Beef bouillon dissolved in 1 1/2c hot water
1 1/2tsp Instant coffee (optional)
For the meatballs soak breadcrumbs in cream for 5 minutes. Cook onion in 1 tablespoon of butter until softened. Either in a stand mixer or by hand mix together egg, Breadcrumb mixture, onion, parsley, salt, pepper, and spices. Add in the meat and beat for 5 minutes on medium speed. Refrigerate for at least an hour. Shape into 1 1/2 inch balls (I use a cookie scoop to portion them) Brown Meatballs in batches with remaining 2tbs butter. Set aside. Prepare gravy and add meatballs. Cover and cook on low for 30 minutes.
For the gravy melt butter in the skillet that you browned the meatballs in with the drippings. Whisk in flour and cook for one minute. Add bullion mixture and instant coffee. Cook and stir until thickened and bubbly
-To cook in the oven bake meatballs at 400 for 15-20 min
-Feel free to use a mixture of any ground meat you like. I’ve used all sorts of combinations, including ground turkey, and they all work well.
– You can sub milk in place of the cream