Cookbook:Swedish Meatballs II

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Swedish Meatballs II
CategoryMeat recipes
Difficulty

Cookbook | Ingredients | Recipes

Ingredients[edit | edit source]

Meatballs[edit | edit source]

Gravy[edit | edit source]

Procedure[edit | edit source]

Meatballs[edit | edit source]

  1. Combine the ground beef, veal, and pork.
  2. Soak breadcrumbs in milk.
  3. Cook onion in butter until tender.
  4. Combine meat, soaked bread crumbs, cooked onion, half-and-half, parsley, salt, ginger, and pepper.
  5. Shape the mixture into meatballs, about 1 inch in diameter.
  6. Very lightly brown the meatballs in a pan over medium heat. Remove meatballs from the pan, and reserve.

Gravy[edit | edit source]

  1. 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.
  2. 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.
  3. Serve hot.