Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Have meat ground together twice. When I am not able to find ground veal easily, I use half ground beef and half ground pork. | 2. Soak breadcrumbs in cream for at least 5 minutes. I let them soak while sautéing the onions. | 3. Melt 1 tablespoons butter and saute the onion until tender but not brown. | 4. Combine meats, crumb mixture, onion, egg, parsley, and spices. I am not a fan of nutmeg in meatballs and I do not add that ingredient. | 5. Mix thoroughly. | 6. Choice, brown meatballs in a skillet on the stove a few at a time until all have been cooked through OR bake in a 350 oven on cookie sheets until cooked through. | 7. If you cooked your meatballs in a skillet, use the fat to start the gravy. If you made them in the oven, use the fat you have and a few tablespoons butter. Sorry, this part is not exact but as I figure it out I'll update. | 8. Stir 2 tablespoons flour into fat. | 9. Add beef broth, water, and instant coffee. I have also used a small amount of coffee left in the pot. I start with a Tbsp or so and just keep taste testing until I find a flavor I like. | 10. Heat and stir until gravy thickens. | 11. Salt and pepper gravy to your liking. | 12. Add meatballs into gravy and cook slowly for 15 to 30 minutes. This is the forgiving part of the recipe, if your meatballs are a bit pink inside, simmer until they finish cooking. | 13. Note: If you are new to making gravy and need to add more flour to make a thicker gravy, disolve the additional flour in an equal amount of water and slowly add to your gravy. Stir constantly while adding the flour mixture and for a a few minutes afterwards. By doing this you should be able to avoid a lumpy gravy. You may need to adjust the seasoning when you are done. | 14. Note: Cooking and preparation times are only a guess. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	3/4	lb	ground	673.5855	0.0	66.0658	43.3068
veal	1/2	lb	ground	303.73400000000004	3.1733	49.1868	10.4947
pork	1/2	lb	ground	852.768	0.0	31.5479	79.5388
breadcrumb	1 1/2	1/2		-	-	-	-
cream	1	cup		792.0	15.96	8.712	83.23200000000001
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
egg	1			71.5	0.36	6.28	4.755
parsley	1/4	cup	snipped	5.4	0.9495	0.4455	0.1185
salt	1 1/2	1/2		-	-	-	-
ginger	1/4	teaspoon		0.4	0.0888	0.0091	0.0038
pepper	1	dash		0.251	0.064	0.0104	0.0033
nutmeg	1	dash		-	-	-	-
butter				85.5	3.9285	2.6715	7.2
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
beef broth	1	can		30.45	0.174	4.959	0.9570000000000001
water	1/4	cup		0.0	0.0	0.0	0.0
coffee	1/2	teaspoon		1.5694	0.2605	0.0521	0.0365
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.