Swedish Meatballs

Prep Time: 1 Hour
Yields: 50 Meatballs

This recipe was inspired by a wonderful cook, Mary Lee Miletello. I've combined her recipe with one of my own and the result is a wonderful cocktail meatball that can be served as an appetizer at your next holiday celebration.


1 pound lean ground beef
1/2 pound ground pork
1/2 pound ground veal
3 cups heavy whipping cream, divided
2 slices bread, cubed
1 egg, beaten
1/2 cup diced onions
1/4 cup diced celery
1/4 cup diced bell pepper
1/2 cup sliced green onion tops
1/4 cup chopped parsley
1/4 tsp ground ginger
1/3 tsp nutmeg
salt and black pepper to taste
granulated garlic to taste
1/4 cup olive oil
2 tbsps butter
4 tbsps flour
1/2 tsp instant coffee granules


Preheat oven to 375 degrees F. In a large mixing bowl, combine ground meats and mix with hands until evenly distributed. Set aside. In a separate mixing bowl, combine 1 cup cream with bread cubes. Squeeze cubes gently with your hands to absorb milk then allow bread to soak for 5 minutes. To the ground meats, add bread mixture, egg, onions, celery, bell pepper, green onions, parsley, ginger and nutmeg. Season to taste with salt, pepper and granulated garlic. Using hands, mix well until all ingredients are incorporated. Form mixture into cocktail-sized meatballs, about 1 and 1/2 inches in diameter. Place meatballs on a baking pan and bake 10-15 minutes or until browned. Remove from oven and set aside. In a large saucepan heat olive oil and butter over medium heat. Add flour and stir to create a white roux. Add remaining cream and coffee granules, stirring until a smooth cream sauce is achieved. Season to taste with salt, pepper and granulated garlic then add meatballs to saucepan and stir gently to coat. Simmer 15-20 minutes, stirring occasionally. Additional stock or cream may be added if sauce becomes too thick during cooking. Adjust seasonings to taste with salt, pepper and granulated garlic. Serve hot as an appetizer or over pasta as a first course.