Recipe by HeatherFeather
This is a recipe I remember my mother making for dinner parties when I was very young. I loved to sneak in and sample a few when she wasn't looking. Mom served this with rice as a main dish. This has a very different sauce from other Swedish meatball recipes I have since tasted -so I am not sure if these are authentically Swedish or not. I just know that they are rich and tasty and there were never any leftovers. I snagged this from Mom's recipe collection. This makes about 30 medium sized meatballs.
Top Review by chia
tres' retro. i think i made the exact reicpe from my mc calls cookbook in 1974, but i like the addition of a teaspoon of coffe. i did add the dash of allspice, that i remebrered well.. this brought back memories of my youth, thanks heather
- 3⁄4 lb lean ground beef
- 1⁄2 lb lean ground veal
- 1⁄4 lb ground lean pork
- 1 1⁄2 cups soft breadcrumbs (1-2 large stale roll freshly ground up)
- 1 cup light cream or 1 cup half-and-half
- 1⁄2 cup onion, finely chopped
- 2 teaspoons unsalted butter
- 1 large egg
- 1⁄4 cup fresh parsley, finely chopped
- 1 1⁄4 teaspoons salt
- 1 dash black pepper, to taste
- 1 dash ground ginger, to taste
- 1 dash ground nutmeg, to taste
- 1 -2 tablespoon unsalted butter
- 2 tablespoonst unsalted butter
- 2 tablespoons all-purpose flour
- 1 beef bouillon cube
- 1 1⁄4 cups boiling water
- 1⁄2 teaspoon instant coffee powder
Directions See How It's Made
- Soak breadcrumbs in cream 5 minutes,or until very soggy.
- Meanwhile, in a small skillet, melt 2 tsp butter and sauté onion until soft and tender.
- Combine meats well (if you can't get each type, that's ok- just end up with 1 1/2 pounds ground meat total).
- Add soaked bread crumbs mixture, sautéed onion, egg, parsley, salt, pepper, and spices to taste to the meat mixture.
- Mix well until combined.
- Cover and chill meat mixture for 30 minutes to firm up.
- Form about thirty 1 1/2" size meatballs (using a meatball scoop).
- Brown meatballs in 1-2 Tbsp butter in a very large deep sided skillet until browned on all sides, but not cooked all the way through yet; then remove from skillet using a slotted spoon and set aside in a covered dish to keep warm.
- Combine boiling water,coffee powder and crumbled bouillon cube together until blended.
- In the hot drippings from the pan, add 2 Tbsp butter and stir until melted.
- Whisk in 2 Tbsp flour, sprinkling in the flour gradually so it doesn't clump and whisking vigorously until blended.
- Whisk in the coffee mixture and cook and stir until gravy thickens and bubbles, over medium or medium-high heat.
- Add meatballs to the pan, cover,lower heat to medium low, and let meatballs cook in the gravy until fully cooked (approx 30-40 minutes), stirring occasionally.