(See the Vegetarian Spaghetti Balls for a meatless alternative)
1 1/2 lbs of ground meat (mixture of beef, veal, pork)
Beat together, then add to above:
Combine the following, soak in the milk/egg mixture till mushy, then add to the meat mixture:
3 slices Pumpernickel bread, ground
After combining the above ingredients, let the mixture sit in a bowl in the frig overnight (this step isn't absolutely necessary, but it will be easier to form the mixture into meatballs if it's been refrigerated).
Form the mixture into balls and brown in hot oil or bake in a 400 degree oven for 30 minutes. Remove meatballs, drain. Drain excess fat from the pan, then add 1 cup of boiling water, 1 beef bouillon cube, 1/8 tsp. ginger, a dash of nutmeg, black pepper to taste and 1 brewed cup of your favorite Café Campesino dark or French roast coffee. Bring mixture to a boil, scraping up the browned juices as you go. Thicken with a little cornstarch and cold water paste to make a gravy. Add the meatballs and simmer gently, covered, for 30 minutes.
Serve over brown basmati rice, whole wheat pasta, or whatever you like. Serves 6 to 8.