These Authentic Swedish Meatballs are a real Swedish family recipes. They're soft and delicious and make a great dinner or appetizer
Course Appetizer, Main Course
Cuisine Swedish
Keyword Authentic Swedish Meatballs, Baked Swedish Meatballs, Swedish Meatballs
Prep Time 30 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 24meatballs
Calories 144kcal
Author The Gracious Wife
Ingredients
For the meatballs
1 ½cupsbread crumbs
¼cupmilk
2tablespoonsbutter
½cupchopped onion
¾poundsground beef
½poundground veal
¼poundlean ground pork
1cuphalf and half
¼cupfresh chopped parsley
1teaspoonsinstant coffee
½teaspoonsalt
¼teaspoonground ginger
For the Gravy
¼cupflour
2cupshalf and half
½teaspooninstant coffee
½teaspoonground ginger
Salt to taste
Instructions
In a small bowl, mix together bread crumbs and milk. Set aside and allow to soak for 5 minutes.
Preheat oven to 400°F.
In a skillet, saute onions in 2 tablespoons of butter. Set aside to cool slightly.
In a large mixing bowl, add your meats, onion, half-and-half, parsley, bread crumbs, ginger, and instant coffee. Mix with clean hands until everything is incorporated very well.
Scoop a rounded tablespoon of the meat mixture, and form into a ball. Place into a mini muffin tin. Continue rolling until you've used all your meat or your tin is full.
Place tin on a baking sheet to catch drips that might fall in your oven. Bake in a 400°F oven for 17-20 min, until cooked through.
Remove meatballs from tin using a spoon. Place on a plate and set aside. Empty remaining drippings into a large pot.
For the gravy
Add butter to make a full ¼ cup of drippings if you don't have enough.
Stir flour into the drippings, and allow to warm for about a minute.
Slowly add your half-and-half, and stir to combine until the mixture is smooth. Your mixture should be fairly thin at this point, about the consistency of plain half-and-half. If your mixture is to thick, add a little more half-and-half, a quarter cup at a time until it thins.
Add the ginger and instant coffee, and continue stirring over medium-low heat. Bring to a simmer and allow to simmer for about 10-15 minutes, until gravy thickens.
Add salt to taste.
Add meatballs back to gravy, and stir to coat.
Serve alone or over warm butter egg noodles.
Notes
You'll need at least ¼ cup (4 tablespoons) drippings from the meatballs. If you don't have enough, make up the difference with butter.
You can use a mixer to mix the meat mixture, but your meatballs will be more soft and tender if you use your hands to mix.
If meat is sticking to your hands while rolling meatballs, wet them with cold water. Just re-wet whenever the meatballs start sticking again.
Storage: Store covered in the refrigerator for up to 5 days. Reheat in a skillet on the stove or in individual servings in the microwave.