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Best Swedish Meatballs

Best Swedish Meatballs
Our family has been using this recipe for more than 40 years. The tender meatballs are made with a combination of beef, veal and pork, then spiced with nutmeg and ginger. If your family likes their meatballs a little milder, reduce the nutmeg to 1/2 teaspoon. Coffee adds nice color to the gravy, which is delicious over noodles.—Rev. Jim Thyren, West Pittston, Pennsylvania
6 ServingsPrep: 50 min. Bake: 30 min.

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
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  • 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

  • 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
© Taste of Home 2013

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Best Swedish Meatballs (continued)

Directions (continued)

  • 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.
Nutrition Facts: about 8 meatballs with 1/3 cup gravy (calculated without noodles) equals 371 calories, 24 g fat (10 g saturated fat), 135 mg cholesterol, 878 mg sodium, 11 g carbohydrate, 1 g fiber, 24 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013