Soak bread crumbs in cream/milk/stock for 5 minutes, less for rice bread.
Saute onion in the tablespoon of margarine until tender, about 5 minutes. Mix meats, crumb mixture, onion, egg or replacer if using, parsley, and seasonings. Beat with electric mixer for about 5 minutes. The mixture will be soft. For easier shaping, chill meat mixture 30 minutes.
Preheat oven to 350 °F.
Using wet hands, shape into desired sized meatballs. They are best kept pretty small – maybe the size of a walnut.
In large skillet, melt 1 tbsp of the remaining margarine over medium to medium high heat. Brown meatballs a few at a time moving them around to keep them round. Remove to an ovenproof baking dish. Add more of the margarine if necessary.
Make gravy by melting any of the remaining margarine. Lower heat to medium and stir flour/starch into drippings. Add broth slowly, whisking to avoid lumps. Add coffee. Heat until gravy thickens. Pour gravy over meatballs and bake for 30 to 45 minutes basting occasionally.
Alternately, this can all be done in an electric skillet or on the stove top by returning the meatballs to the gravy and cooking over low heat.
Copyright © 2002 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
To avoid milk, select milk-free margarine and bread. Use beef stock to soak bread.
To avoid wheat and gluten, select wheat and gluten free bread. 3 Slices Of Ener-G Gluten-Free Rice Bread works. Use potato starch rather than wheat flour for gravy.
Meats may be substituted for each other due to availability and kosher needs. You can use any combination or even a single meat just so the total amount is 1 1/2 lbs.
If you don’t have instant coffee, a small amount of very strong coffee can be used. I use one of those “coffee bags” (like a tea bag with coffee) and just put it in the hot gravy for a couple of minutes.