Swedish Meat Balls
|Lean ground beef||3⁄4 Pound|
|Ground veal||1⁄2 Pound|
|Ground pork||1⁄4 Pound|
|Soft bread crumbs||1 1⁄2 Cup (24 tbs)|
|Light cream/Half and half||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄4 Teaspoon|
|All purpose flour||2 Tablespoon|
|Canned condensed beef broth||1⁄2 Cup (8 tbs)|
|Cold water||3⁄4 Cup (12 tbs)|
|Instant coffee||1⁄2 Teaspoon|
Have meats ground together twice.
Soak bread in cream about 5 minutes.
Cook onion in 1 tablespoon butter till tender.
Combine meats, crumb mixture, onion, egg, parsley, and seasonings.
Beat till fluffy (about 5 minutes at medium speed on electric mixer).
Form in 1 1/2 inch balls.
Brown in 2 tablespoons butter.
Make gravy: Stir flour into drippings; add broth, water, and coffee.
Heat and stir until thickened.
Return meat balls to gravy; cover; cook slowly about 30 minutes, basting occasionally.
Makes 2 1/2 dozen.