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
1/4 cup finely chopped parsley
1 1/4 teaspoons salt
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.