Swedish Meat Balls (Köttbullar) 1963

When was the last time you put instant coffee in your gravy?!? I'll wait . . . 😜


From: Better Homes & Gardens “Meals with a Foreign Flair,” 1963



Swedish Meat Balls (Köttbullar)

3/4 pound lean ground beef

1/2 pound ground veal

1/4 pound ground pork

1 1/2 cups soft bread crumbs

1 cup light cream or half-and-half

1/2 cup chopped onion

1 egg

1/4 cup finely chopped parsley

1 1/4 teaspoons salt

Dash ginger

Dash pepper

Dash nutmeg

2 tablespoons all-purpose flour

1/2 cup canned condensed beef broth

3/4 cup cold water

1/2 teaspoon instant coffee

Have meats ground together twice. Soak

bread in cream about 5 minutes. Cook onion

in 1 tablespoon butter till tender. Com-

bine meats, crumb mixture, onion, egg,

parsley, and seasonings. Beat till fluffy

(about 5 minutes at medium speed on electric

mixer).

Form in 1 1/2-inch balls. Brown in 2

tablespoons butter. Remove.

Make gravy: Stir flour into drippings;

add broth, water, and coffee. Heat and

stir until thickened. Return meat balls to

gravy; cover; cook slowly about 30 minutes,

basting occasionally. Makes 2 1/2 dozen.

These steps insure typical light, well-rounded Swedish Meat Balls—

The secret of fluffy meat balls the Swedish way is in the beating. We use a mixer, then a spoon to make them feather light. Form small balls—it helps to have hands wet. For easier shaping, chill mixture first.


When browning the meat balls, do only a small batch at a time. And shake the skillet often to keep them round—very important the first few moments meat balls are in hot skillet. Make gravy from the pan drippings.

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