Ingredients
1-1/2 cups soft bread crumbs1 cup half-and-half cream1 egg, beaten1/3 cup chopped onion1/4 cup minced fresh parsley1 teaspoon salt1 teaspoon ground nutmeg1/4 teaspoon ground ginger1/2 pound each ground beef, veal and porkGRAVY:3 tablespoons all-purpose flour1 can (14-1/2 ounces) beef broth1/2 cup hot brewed coffeeHot cooked egg noodles, optional
Preparation
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 11x7-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.
