HARLEY'S SWEDISH MEATBALLS

 

  • Cooking Time: 45
  • Servings: 30
  • Preparation Time: 20

Ingredients

  • 3/4 lb lean ground beef
  • 1/2 lb ground veal
  • 1/4 lb ground pork
  • 1 1/2 cups soft bread crumbs
  • 1 cup light cream
  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 1 egg
  • 1/4 cup finely snipped parsley
  • 1 1/4 teaspoon salt
  • Dash pepper
  • dash ground ginger
  • Dash ground nutmeg
  • 2 tablespoons butter
  • 1 beef bouillon cube

Directions

  • Have meats ground together twice.
  • Soak bread in cream about 5 minutes.
  • Saute the onion in 1 tablespoon of butter until tender.
  • Mix meats, crumb mixture, onion, eggs, parsley, salt, pepper, ginger and nutmeg together.
  • Beat 5 minutes at medium speed on an electric blender, or mix by hand until well combined.
  • Shape into 1 1/2 inch balls.
  • The mixture will be soft, so for easier shaping, wet hands or chill mixture first.
  • Brown the shaped meatballs in 2 tablespoons of butter.
  • Remove from the skillet.
  • Set Aside.
  • Melt 2 tablespoons of butter in the pan with the drippings.
  • Stir in 2 tablespoons of all-purpose flour.
  • Add in 1 bouillon cube dissolved in 1 1/4 cups boiling water and 1 /2 teaspoon instant coffee.
  • Cook and stir until gravy thickens and bubbles.
  • Add the meatballs to the gravy mixture.
  • Cover and cook slowly on very low heat for 30 minutes, stirring occasionally.
  • Serve on a bed of egg noodles or use as party snacks.
  • Alternative Cooking Method:
  • I often put my meatballs and my gravy mixture a crock-pot on low for about 2 hours.

Notes

Handed down from Grandma!

Categories: Appetizer  Main Dish 

Website Credit: http://ladyharleyrecipes.com/harleys-swedish-meatballs

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