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 and half | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Egg | 1 | |
| Parsley | 1/4 Cup (16 tbs), finely chopped | |
| Salt | 1 1/4 Teaspoon | |
| Dash ginger | ||
| Pepper | 1 Dash | |
| Dash nutmeg | ||
| All purpose flour | 2 Tablespoon | |
| Beef broth | 1/2 Cup (16 tbs), condensed | |
| Cold water | 3/4 Cup (16 tbs) | |
| Instant coffee | 1/2 Teaspoon | |
Directions
Have meats ground together twice.
Soak bread in cream about 5 minutes.
Cook onion in 1 tablespoon butter till tender.
Combine meats, crumb mixture, onion, egg, parsley, and seasonings.
Beat till fluffy (about 5 minutes at medium speed on electric mixer).
Form in 1 1/2 inch balls.
Brown in 2 tablespoons butter.
Remove.
Make gravy: Stir flour into drippings; add broth, water, and coffee.
Heat and stir until thickened.
Return meat balls to gravy; cover; cook slowly about 30 minutes, basting occasionally.
Makes 2 1/2 dozen.
Soak bread in cream about 5 minutes.
Cook onion in 1 tablespoon butter till tender.
Combine meats, crumb mixture, onion, egg, parsley, and seasonings.
Beat till fluffy (about 5 minutes at medium speed on electric mixer).
Form in 1 1/2 inch balls.
Brown in 2 tablespoons butter.
Remove.
Make gravy: Stir flour into drippings; add broth, water, and coffee.
Heat and stir until thickened.
Return meat balls to gravy; cover; cook slowly about 30 minutes, basting occasionally.
Makes 2 1/2 dozen.
Chef
