Anyone can make a meatloaf or fried chicken. When I search for recipes for recipe experiment night I look for the unusual. I found this recipe loose in my file. Heaven only knows where it came from. It was a xerox of a xerox called Norwegian Meatballs. I changed it enough to utilize what I had on hand and we really liked it so I’ll make it the same way again, but I changed up the directions a bit. I’ll give you the original ingredients in red with my changes in black.
VANILLA LATTE MEATBALLS with COFFEE GRAVY
1 1/2 cups ‘nilla wafer crumbs 1 1/2 cups bread crumbs
1/2 cup heavy cream 1/2 cup half and half
1/4 cup espresso 1/4 cup strong coffee
2 eggs, lightly beaten
1 medium onion, finely chopped (I used a small Vidalia)
1/4 cup fresh chopped Italian leaf parsley
1 teaspoon fresh ground Himalayan Pink salt 1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon fresh ground nutmeg
1/4 cup organic butter
3/4 pound ground chuck 1 pound ground beef
3/4 pound ground country pork 1/2 pound ground turkey or ground pork
- In a large mixing bowl combine ‘nilla wafers, heavy cream and espresso until evenly moist.
- Add eggs, onion, parsley, nutmeg, salt and pepper, mixing again by hand until well blended.
- Add meat and blend again until evenly mixed.
- Cover and chill for several hours.
- With gloves or moist hands form golf ball sized meatballs.
- Chill again for 30 minutes or so.
- In a large skillet melt 2 tablespoons of the butter over a medium-high heat.
- Cook meatballs, turning as necessary until cooked through, about 10 minutes. As meatballs finish remove them with a slotted spoon to drain on paper towels as you cook the rest of the meatballs. Add remaining butter as necessary until it is all in the skillet.
1/4 cup flour
1 KNORR beef gel bouillon 1 cup beef broth
1 cup boiling water
1 cup espresso 1 cup strong coffee
1 teaspoon fresh ground nutmeg
1/2 teaspoon Himalayan Pink salt 1 teaspoon salt
1/2 teaspoon fresh ground pepper
- After meatballs are all cooked, whisk flour into skillet, scraping all the bits from the bottom.
- Whisk together KNORR gel, coffee, water and seasoning.
- When flour is golden and smooth, gradually add coffee mixture, whisking until smooth.
- Cook over medium heat until thickened and bubbly.
- Return meatballs to gravy, lower heat, and simmer a few minutes until meatballs are hated through.