Cookbook:Swedish Meatballs II
Cookbook | Ingredients | Recipes
IngredientsEdit
MeatballsEdit
- 3/4 lbs ground beef
- 1/2 lbs veal
- 1/4 lbs pork
- 1 1/2 cups bread crumbs
- 1/4 cup cup milk
- 1/2 cup chopped onion
- 1/4 cup ginger
- black pepper
- 2 Tbsp butter
- 1 cup "half & half"
- 1/4 cup parsley
- 1 tsp salt
GravyEdit
- 2 Tbsp butter
- 1 Tbsp flour
- 3/4 cup half & half
- 1 tsp instant coffee (can be omitted or sliced mushrooms can be used instead)
ProcedureEdit
- Mix meat together.
- Soak bread in milk.
- Cook onion in butter until tender.
- Combine meat, bread crumbs, onion, 1 cup "half & half", parsley and seasonings.
- Make meatballs (1 inch in diameter) and very lightly brown.
- After lightly browning meatballs, stir flour into drippings, add half & half, butter, coffee (or mushrooms).
- Heat and stir until thickened.
- 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.