Swedish Meat Balls Recipe
Ingredients
| Lean ground beef | 3/4 Pound | |
| Ground veal | 1/2 Pound | |
| Ground pork | 1/4 Pound | |
| Soft bread crumbs | 1 1/2 Cup (16 tbs) | |
| 1 Cup Light Cream or Half & Half | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Egg | 1 | |
| Chopped parsley | 1/4 Cup (16 tbs) | |
| Salt | 1 1/4 Teaspoon | |
| Dash of Ginger | ||
| Pepper | 1 Dash | |
| Dash of Nutmeg | ||
| All purpose flour | 2 Tablespoon | |
| Beef | 1/2 Cup (16 tbs), condensed | |
| Broth | ||
| Cold water | 3/4 Cup (16 tbs) | |
| Instant coffee | 1/2 Teaspoon | |
Directions
Have meat ground together twice.
Soak bread in cream about 5 minutes.
Cook onion in 1 tbs butter until tender.
Combine meats, crumb mixture, onion, egg, parsley and seasonings.
Beat until fluffy, about 5 minutes at medium speed on electric mixer.
Form into 1 1/2" balls.
Brown in 2 tbs butter; remove.
Make gravy.
Stir flour into drippings; add broth, water and coffee.
Heat and stir until thickened.
Return meat balls to gravy; cover and cook slowly about 30 minutes, basting occasionally.
Soak bread in cream about 5 minutes.
Cook onion in 1 tbs butter until tender.
Combine meats, crumb mixture, onion, egg, parsley and seasonings.
Beat until fluffy, about 5 minutes at medium speed on electric mixer.
Form into 1 1/2" balls.
Brown in 2 tbs butter; remove.
Make gravy.
Stir flour into drippings; add broth, water and coffee.
Heat and stir until thickened.
Return meat balls to gravy; cover and cook slowly about 30 minutes, basting occasionally.
Chef
