Swedish Meatballs II

• ¾ lb ground beef
• ½ lb ground veal
• ¼ lb ground pork
• 1½ cups bread crumbs
• ¼ cup milk
• ½ cup chopped onion
• 2 tbsp butter
• 1 cup half-and-half
• ¼ cup parsley
• 1 tsp salt
• ¼ cup ginger
• Black pepper
• 1 tbsp flour
• ¾ cup half-and-half
• 2 tbsp butter
• 1 tsp instant coffee (can be omitted or sliced mushrooms can be used instead)

Ingredients for 7 servings (1.5 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Meatballs: Combine the ground beef, veal, and pork.

2. 2

   Soak breadcrumbs in milk.

3. 3

   Cook onion in butter until tender.

4. 4

   Combine meat, soaked bread crumbs, cooked onion, half-and-half, parsley, salt, ginger, and pepper.

5. 5

   Shape the mixture into meatballs, about 1 inch in diameter.

6. 6

   Very lightly brown the meatballs in a pan over medium heat. Remove meatballs from the pan, and reserve.

   Stovetop
7. 7

   Gravy: After lightly browning meatballs, stir the flour into the meatball drippings in the pan, then add the half-and-half, butter, and coffee. Heat and stir until thickened.

8. 8

   Either add meatballs and gravy to a slow cooker and simmer until ready to eat, or add meatballs to sauce in pan and simmer for 10 minutes.

   Slow cookerStovetop
9. 9

   Serve hot.