Swedish Meatballs II
Source and licence
"Swedish Meatballs II" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Swedish_Meatballs_II, revision 4522821), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Swedish_Meatballs_II&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4522821
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Sweden. Associated with Sweden by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Combine the ground beef, veal, and pork.
- Soak breadcrumbs in milk.
- Cook onion in butter until tender.
- Combine meat, soaked bread crumbs, cooked onion, half-and-half, parsley, salt, ginger, and pepper.
- Shape the mixture into meatballs, about 1 inch in diameter.
- Very lightly brown the meatballs in a pan over medium heat. Remove meatballs from the pan, and reserve.
- 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.
- 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.
- Serve hot.