Harley's Swedish Meatballs
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
1/4 cup finely snipped parsley
1 1/4 teaspoon salt
dash ground ginger
Dash ground nutmeg
2 tablespoons butter
1 beef bouillon cube
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.
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.
Pairs Well With
Handed down from Grandma!