top of page

Swedish Meat Balls (Köttbullar) 1963

Updated: Apr 15, 2021

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


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.

79 views0 comments

Recent Posts

See All


bottom of page