Cookbook:Swedish Meatballs II

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• 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)

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.

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.