Recipe(tried): Swedish Meatballs (Better Homes and Gardens, 1970's)

SWEDISH MEATBALLS

FOR THE MEATBALLS:
1 1/2 cups soft bread crumbs
1 cup light cream
1/2 cup chopped onion
1 Tbsp. butter
3/4 pound lean ground beef
1/2 pound ground veal
1/4 pound ground pork
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:

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 2 tablespoons butter in skillet with drippings. Stir in all-purpose flour. Add 1 beef bouillon cube dissolved in 1 1/4 cups boiling water and 1/2 teaspoon instant coffee powder. Cook and stir until gravy thickens and bubbles.

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

Makes 30 meatballs

Source:Recipe magazine: Better Homes and Gardens All-Time Favorites, 1971 (label on front of magazine: Free when you buy Prell shampoo)