Swedish Meatballs

Swedish Meatballs
Swedish Meatballs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 1-1/2

    cups soft bread crumbs

  • 1

    cup half-and-half cream

  • 1

    egg, beaten

  • 1/3

    cup chopped onion

  • 1/4

    cup minced fresh parsley

  • 1

    teaspoon salt

  • 1

    teaspoon ground nutmeg

  • 1/4

    teaspoon ground ginger

  • 1/2

    pound each ground beef, veal and pork

  • GRAVY:

  • 3

    tablespoons all-purpose flour

  • 1

    can (14-1/2 ounces) beef broth

  • 1/2

    cup hot brewed coffee

  • Hot cooked egg noodles, optional

Directions

Directions In a large bowl, combine bread crumbs and cream; let stand for 5 minutes. Stir in the egg, onion, parsley, salt, nutmeg and ginger. Crumble meat over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, at 350° for 20-25 minutes or until no longer pink. Drain on paper towels. Transfer meatballs to a greased 11-in. x 7-in. baking dish. Scrape pan drippings into a small saucepan; stir in flour until blended. Gradually stir in broth and coffee. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meatballs. Bake, uncovered, for 30-35 minutes or until bubbly. Serve with noodles if desired. Yield: 6 servings.

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