Swedish Meatballs II
Swedish meatballs get their tender texture here from a three-meat blend of beef, veal and pork, with bread crumbs soaked in milk keeping the centers soft. The gravy is built right in the browning pan from the drippings, flour, half-and-half and a teaspoon of instant coffee, which adds depth and color. Because the meatballs can wait in a slow cooker, the dish suits a buffet or a party table.
Instructions
Mix the ground beef, veal and pork together in a large bowl. Stir the bread crumbs into the milk and let them soak while you prepare the onion.
Cook the chopped onion in the first measure of butter until it is soft and tender. Add it to the meat along with the soaked bread crumbs, the first cup of half-and-half, the parsley, salt, ginger and black pepper, and mix until evenly combined.
Shape the mixture into meatballs about 1 inch across. Brown them very lightly in a pan over medium heat, then lift them out and set them aside, leaving the drippings in the pan.
Stir the flour into the drippings, then add the remaining half-and-half, the second measure of butter and the instant coffee. Heat and stir until the gravy thickens.
Return the meatballs to the gravy in the pan and simmer for 10 minutes, or move meatballs and gravy to a slow cooker and keep them warm until you are ready to eat. Serve hot.
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