SWEDISH MEATBALLS

FOR THE MEATBALLS:
3/4 lb. lean ground beef
1/2 lb. ground veal
1/4 lb. ground pork
1 1/2 cups soft bread crumbs
1 cup light cream
1/2 cup chopped onion
1 Tbsp. butter
1 egg
1/4 cup finely snipped parsley
1 1/4 tsp. salt
dash pepper
dash ground ginger
dash ground nutmeg
2 Tbsp. butter
FOR THE GRAVY:
2 Tbsp. butter
2 Tbsp. all-purpose flour
1 beef bouillon cube, dissolved in 11/4 cups boiling water
1/2 tsp. instant coffee powder

TO MAKE THE MEAT BALLS:
Have meats ground together twice.

Soak bread crumbs in cream about 5 minutes.

Cook onion in 1 tablespoon butter till tender.

Mix meats, crumb mixture, onion, egg, parsley, salt, pepper, ginger, and nutmeg. Beat 5 minutes at medium speed on electric mixer, or mix by hand until well combined. Shape into 1 1/2-inch balls (mixture will be soft - for easier shaping, wet hands or chill mixture first). Brown meatballs in 2 tablespoons butter. Remove from skillet.

TO MAKE THE GRAVY:
Melt butter in skillet with drippings. Stir in all-purpose flour. Add beef bouillon cube dissolved in boiling water and instant coffee powder. Cook and stir until gravy thickens and bubbles.

Add meatballs to the gravy. Cover; cook slowly about 30 minutes; baste occasionally.

Makes 30 meatballs
Source: BETTER HOMES AND GARDENS COOKBOOK

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