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This recipe is not just for company. Once your family gets a taste, this dish will be called for again and again.

• 4 tablespoons butter, divided
• 1 medium onion, finely chopped
• 1 small garlic clove, peeled and minced
• 1-1/2 pounds very lean ground beef
• 1 teaspoon paprika (sweet, not hot)
• 1 teaspoon salt
• 1 cup soft breadcrumbs
• 2 teaspoons Worcestershire sauce
• 1 large egg
• 3/4 cup all-purpose flour
• 1 cup coffee (prepared coffee, not coffee grounds)
• 1/2 cup dry red wine (see Note below)
• 1/2 cup beef broth
• 1 cup sour cream
• 4 cups cooked noodles or rice

Melt 2 tablespoons of the butter in a skillet. Sauté onion and garlic until limp. Place the ground beef in a large mixing bowl, and scrape the contents of the skillet over the meat. Add the paprika, salt, breadcrumbs, Worcestershire sauce and egg, and mix thoroughly. Form into 1-inch meatballs.

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.

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Note: Do not cook with a wine you would not drink.

Readers also clicked through to read these recipes in Grandma's Cookbook:

• Texas Oven Brisket
• Dry Rub for Chicken, Ribs or Brisket
• Cowboy Brisket

You can also read up on John Raven's classic barbecue seminar:

• Barbecue 101
• Barbecue 102: Grilling
• Barbecue 103: The Real Thing

Find a wealth of information about barbecue, grilling, briskets, chili and other traditional Texas foods. Read our continuously updated section Traditional Texas Fare for a complete listing of John Raven's articles.

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