Gingered Swedish Meatballs
|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 snipped parsley||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Condensed beef broth||3⁄4 Cup (12 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Instant coffee||1⁄2 Teaspoon|
Have meats ground together twice.
Soak bread in cream for 5 minutes.
Cook onion in 1 tablespoon butter until tender but not brown.
Combine meats, crumb mixture, onion, egg, parsley and seasonings.
Beat 5 minutes at medium speed on electric mixer plus 8 minutes by hand.
Form in 1 inch balls.
Brown remaining butter, shaking skillet to keep balls round.
Stir flour into fat in skillet; add beef broth, cold water and coffee.
Heat and stir until gravy thickens.
Add meatballs to gravy; cover and cook slowly about 30 minutes, basting occasionally.