Swedish Meatballs
Ingredients
Meatballs
- 3 tablespoons butter
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 1 cup half-n-half
- 1 egg
- 1 1/2 cups Italian bread crumbs
- 1 pound ground beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 1 tablespoon parsley flakes
- 1 1/2 teaspoons salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon black pepper
- Pinch of cayenne pepper
Sauce
- 3 tablespoons butter
- 1/4 cup Wondra Gravy Flour
- 3 cups beef broth
- 1/4 cup half-n-half
- 1 1/2 teaspoons instant coffee
Instructions
FOR MEATBALLS: Preheat oven to 350 degrees. In a large skillet over medium heat, melt butter. Add onions and garlic; saute until tender, 3-5 minutes. Remove from heat and allow to cool. In a large bowl, whisk egg with half-n-half. Stir in bread crumbs and set aside to soften, about 5 minutes. To bread crumb mixture, add cooked onions and garlic, ground meat and remaining ingredients; stir to combine. Shape meat mixture into 1 1/2-inch balls. Place meatballs on a large rimmed baking sheet lightly coated with cooking spray. Bake until golden brown, about 20 minutes.
FOR SAUCE: In a large saucepan over medium heat, melt butter. Whisk in flour. Cook, whisking constantly, for 3 minutes. Gradually whisk in beef broth. Increase heat to medium-high. Cook, stirring frequently, until sauce comes to a boil. Reduce heat to simmer, stir in half-n-half and coffee and cook an additional 5 minutes.
ASSEMBLY: Add meatballs to sauce, cover and simmer for 30 minutes, stirring occasionally. Serve immediately with toothpicks or transfer to a crock pot or chafing dish to keep warm. Makes 10-12 appetizer servings.