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
- 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
- 3 tablespoons all-purpose flour
- 1 can (14-1/2 ounces) beef broth
- 1/2 cup hot brewed coffee
- Hot cooked egg noodles, optional
- 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.
Originally published as Swedish Meatballs in The Taste of Home Cookbook 2009
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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