This recipe is not just for company. Once your family gets a taste, this dish will be called for again and again.
Sprinkle the flour in a flat dish or pan. Roll the meatballs in the flour, shaking off any excess flour, and set aside.
Melt the remaining 2 tablespoons of butter in a large skillet. Working in batches, sauté the meatballs until lightly browned.
Return all meatballs to the skillet, and add the coffee, wine and beef broth. Simmer over low heat for 30 minutes. Gently stir in the sour cream just until heated through. Do not boil or the sour cream will curdle.
Serve over cooked noodles or rice.
Makes about 6 servings.
Recipe editor Patricia Mitchell
Find a wealth of information about barbecue, grilling, briskets, chili and other traditional Texas foods. Read our continuously updated section Traditional Texas Food for a complete listing of John Raven's articles.
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