Swedish Meatballs Recipe

From Dorothy McNett's Recipe Book.

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See Also: Meat Dishes

Swedish Meatballs

3/4 pound ground beef
1/2 pound ground veal
1/4 pound ground pork
1 1/2 cups soft bread crumbs
1 cup half and half
1/2 cup chopped onion
3 tablespoons butter
1 egg
1/4 cup snipped fresh parsley
1 teaspoon fine sea salt
1/4 teaspoon freshly ground white peppercorns
1/8 teaspon ground ginger (smidgen)
1/8 teaspoon ground nutmeg (smidgen)

In large mixing bowl, mix meats together. Soak bread crumbs in half and half. In meantime, heat 1 tablespoon of the butter in a skillet and cook the onions until tender. Add to meat mixture along with the soaked bread and half and half. Add egg, parsley, salt, pepper and spices. Shape into 1 inch balls. Mixture will be soft, so you may need to chill mixture a little or use a small amount of flour on your hands. Heat remaining butter in skillet and cook meatballs to brown on all sides and to cook thoroughly. Serve with gravy if desired. To make gravy, melt 2 tablespoons butter in the skillet with drippings. Whisk in 2 tablespoons flour and then 1 1/4 cups beef stock. Some recipes also add 1/2 teaspoon instant coffee powder to the stock. Cook gently until thick and bubbly and serve with the meatballs.

Recipe created 2002-04-22.

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