April 24, 2020
"This recipe is a recreation of my high school friend Oscar Carlson's grandmother's recipe."
- Serving Size: 1 (392.6 g)
- Calories 667.1
- Total Fat - 47.2 g
- Saturated Fat - 19 g
- Cholesterol - 230.2 mg
- Sodium - 519.8 mg
- Total Carbohydrate - 14.3 g
- Dietary Fiber - 0.8 g
- Sugars - 2.2 g
- Protein - 44 g
- Calcium - 92.5 mg
- Iron - 4 mg
- Vitamin C - 3.9 mg
- Thiamin - 0.7 mg
In a large skillet over medium heat, heat 1 tablespoon olive oil. Add onion, stirring frequently. Cook until onions have become soft (about 2-3 minutes).
In a large bowl, combine ground meat, breadcrumbs, egg yolks, allspice, nutmeg and cooked onion. Season with salt and pepper, to taste.
Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/2 inch meatballs, forming about 24 meatballs.
Add remaining 1 tablespoon olive oil to the skillet. Add meatballs in batches and cook until all sides are browned (about 4-5 minutes). Transfer to a paper towel-lined plate.
To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned (about 1 minute).
Gradually whisk in beef broth and coffee. Cook, whisking constantly, until slightly thickened (about 1-2 minutes).
Stir in sour cream. Season with salt and pepper, to taste.
Stir in meatballs and cook until heated through and thickened (about 8-10 minutes). Stir occasionally.
Serve immediately, garnished with parsley, if desired.
Tips & Variations
No special items needed.