Ingredients
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Make It
Step 1
Heat 1 tablespoon oil in a large skillet over medium-low heat. Add bell pepper, 1/2 cup onion and half of the garlic; cook, stirring frequently, for 5 minutes. Remove from heat and let cool.
Step 2
Combine ground sirloin, breadcrumbs, egg, 1/2 cup evaporated milk, mustard, coffee granules and 1 teaspoon bouillon in a large bowl. Add bell pepper mixture. Mix ingredients thoroughly with hands. Shape into 32 (1-inch) meatballs. Lightly sprinkle with flour, covering all sides and set aside.
Step 3
Heat 2 tablespoons oil in large skillet over medium-high heat. Decrease heat to medium; fry meatballs in batches of 8 for 4 to 5 minutes, slowly turning to evenly brown all sides. After frying 2 batches, clean any oil/flour residue from skillet with paper towel. Heat 2 tablespoons oil and continue to fry remaining meatballs.
Step 4
Heat remaining 1 tablespoon oil in large skillet over medium heat. Add remaining 1/4 cup onion and remaining half of the garlic; stir until onion is tender. Add tomato sauce, ketchup, sherry, sugar, remaining 1 teaspoon bouillon and bay leaf. Stir well; cover. Decrease heat to low; cook for 20 minutes. Remove from heat.
Step 5
Stir in remaining 1/4 cup evaporated milk. Add meatballs to sauce and reheat for 5 minutes over medium-low heat. Remove bay leaf.
Step 6
Sprinkle with dried oregano and serve.
Ingredients
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