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Best Swedish Meatballs

TOTAL TIME: Prep: 50 min. Bake: 30 min. YIELD: 6 servings.
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

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

  • 1. 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.
  • 2. 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.
  • 3. Transfer meatballs to a greased 11x7-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.
  • 4. Bake, uncovered, for 30-35 minutes or until bubbly. Serve with noodles if desired.

Nutrition Facts

1 each: 371 calories, 24g fat (10g saturated fat), 135mg cholesterol, 878mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 24g protein.

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