Prep 30 mins
Cook 45 mins
I found this recipe years ago in the church cookbook my grandmother gave to each of her grandchildren. I have spent many Christmas's with my cousin Heidi and we have made and enjoyed these together. I can't tell you if this is an authentic Swedish meatball, just that the church has a large population with Swedish roots.
- 3⁄4 lb ground beef
- 1⁄2 lb ground veal
- 1⁄2 lb ground pork
- 1 1⁄2 cups breadcrumbs
- 1 cup light cream
- 1⁄2 cup chopped onion
- 1 tablespoon butter
- 1 egg
- 1⁄4 cup finely snipped parsley
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon ginger
- 1 dash pepper
- 1 dash nutmeg (optional)
gravy (I usually double this and sometimes need to add a bit more butter and flour to get the consis
- 2 tablespoons flour
- 1 (15 ounce) can beef broth
- 1⁄4 cup water
- 1⁄2 teaspoon instant coffee
- salt and pepper
- Have meat ground together twice. When I am not able to find ground veal easily, I use half ground beef and half ground pork.
- Soak breadcrumbs in cream for at least 5 minutes. I let them soak while sautéing the onions.
- Melt 1 tablespoons butter and saute the onion until tender but not brown.
- Combine meats, crumb mixture, onion, egg, parsley, and spices. I am not a fan of nutmeg in meatballs and I do not add that ingredient.
- Mix thoroughly.
- Choice, brown meatballs in a skillet on the stove a few at a time until all have been cooked through OR bake in a 350 oven on cookie sheets until cooked through.
- If you cooked your meatballs in a skillet, use the fat to start the gravy. If you made them in the oven, use the fat you have and a few tablespoons butter. Sorry, this part is not exact but as I figure it out I'll update.
- Stir 2 tablespoons flour into fat.
- Add beef broth, water, and instant coffee. I have also used a small amount of coffee left in the pot. I start with a Tbsp or so and just keep taste testing until I find a flavor I like.
- Heat and stir until gravy thickens.
- Salt and pepper gravy to your liking.
- Add meatballs into gravy and cook slowly for 15 to 30 minutes. This is the forgiving part of the recipe, if your meatballs are a bit pink inside, simmer until they finish cooking.
- Note: If you are new to making gravy and need to add more flour to make a thicker gravy, disolve the additional flour in an equal amount of water and slowly add to your gravy. Stir constantly while adding the flour mixture and for a a few minutes afterwards. By doing this you should be able to avoid a lumpy gravy. You may need to adjust the seasoning when you are done.
- Note: Cooking and preparation times are only a guess.
This is an absolutely wonderful recipe! everyone LOVED it! made it with garlic red skin mashed potatoes..AMAZING
I just have to give this all the stars. It's a really delicious winter comfort food. I used spaghetti but it would be great on any pasta, noodle, rice or potatoes. I halved the recipe and didn't have veal so went with the beef and pork as suggested. The gravy is really good and easy to make creamy smooth, I had no problem with lumps at all. Made for Comfort Cafe, Jan '10.