In a small skillet, melt 1 tbsp butter. Add the onion and cook until tender.
In a large bowl, mix the egg and cream together. Stir in onion, bread, parsley, salt, nutmeg, ginger and pepper.
Add the meat and mix well.
Cover and chill in refrigerator until cool.
Shape into 3/4 - 1" balls.
Melt 2 tbsp of butter in a skillet. Add the meatballs and brown on all sides. Remove.
To the skillet, stir in the water, flour, bouillion snd coffee. Stir and cook until thick and bubbly.
Add the meatballs, cover and simmer 30 minutes.
Serve and enjoy.
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