2 teaspoons vegetable oil
2 lb. lean ground beef
1 egg
1 clove garlic, minced
1/4 teaspoon paprika
1/2 teaspoon oregano
2 teaspoons salt
1 cup fine dry breadcrumbs
1 tablespoon prepared mustard
2 teaspoons Worcestershire sauce
4 strips bacon
3 tablespoons butter
1 cup strong coffee
1/2 cup cooking sherry or burgundy*
1/2 cup water
1 teaspoon salt
1 teaspoon sugar
2 tablespoons flour
1/4 cup water
1 cup sour cream
flour for dredging
*optional (If wine is not used, substitute 1/2 cup apple juice)
In a large bowl, combine beef, egg, garlic, onion, oregano, paprika, salt, breadcrumbs, mustard, and Worcestershire sauce. Mix very well and shape into balls about 1.5″ (4mm) in diameter and dredge in flour. Cook bacon in a large frying pan until crisp. Remove, chop, and set aside. To the fat in the pan, add sufficient butter to be able to brown all the meatballs. Brown and turn meatballs until all are seared and golden. Now add coffee, wine or apple juice, water, salt, and sugar. Cover and simmer 15 minutes. Return bacon to the pan. Mix flour and 1/4 cup water into a smooth paste and carefully stir in until thickened. Reduce heat as low as possible for another five minutes. Serve immediately with hot rice.