7 1/2 lb. ground lean beef
5 lbs. ground turkey
2 1/2 lbs. ground italian sausage
15 cups of soft bread crumbs
10 cups of light cream
5 cups of chopped onions
10 T butter
15 t salt
1 1/2 T pepper
1 1/2 T ground ginger
1 1/2 T nutmeg
Ground meats together twice. Soak bread in cream about 5 minutes. Cook onion in butter until tender.
Mix meats, crumb mixture, onion, egg, parsley, salt, pepper, ginger, and nutmeg. Beat 5 minutes, at medium speed on electric mixer or mix by hand until well combined. Shape into 1 1/2 inch balls (for easier shaping wet hands and chill mixture first.)
Brown meatballs in two tablespoons of butter. Remove from skillet.
For Gravy, melt two tablespoons butter in skillet with drippings.
Stir in two tablespoons all-purpose flour.
Add 1 beef bouillon cube dissolved in 1 1/4 cups boiling water and 1/2 teaspoon instant coffee powder.
Cook and stir until gravy thickens and bubbles.
Add meatballs. Cover; cook slowly about 30 minutes; baste occasionally.