In a large bowl of electric mixer, soak breadcrumbs in half-and-half for 10 minutes. Melt 1 T butter in a large skillet over medium heat. Add onion; saute until soft, about 3 minutes. Stir into breadcrumb mixture.
Add beef, pork, egg, parsley, salt, ginger, allspice and nutmeg. With electric mixer, beat at high speed until mixture is fluffy. Dip 2 tsp. in ice water until cold.
Use cold spoons to shape meat mixture into tine meatballs in butter, turning to brown evenly on all sides. Drain cooked meatballs on paper towels. Stir flour into drippings in skillet. Gradually whisk in broth. Continue stirring until mixture thickens.
Return meatballs to sauce in skillet. Simmer 15 minutes or until meatballs are heated through.
Originally Submitted
5/20/2011
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