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Authentic three meat Swedish meatballs in creamy brown gravy served over egg noodles, vintage 1970s recipe

Classic Three Meat Swedish Meatballs Recipe

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These tender, creamy Swedish meatballs combine three meats with cream-soaked breadcrumbs and a secret ingredient (instant coffee!) that makes the gravy unforgettable. This vintage 1970s recipe produces 30 restaurant-quality meatballs perfect for entertaining or freezing for easy weeknight dinners.

  • Total Time: 65 minutes
  • Yield: 30 meatballs 1x

Ingredients

Units Scale
For the Meatballs:
  • 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 & half
  • 1/2 cup chopped onion
  • 1 large egg
  • 1/4 cup finely-chopped fresh parsley
  • 1 1/4 teaspoons salt
  • Dash of ground ginger
  • Dash of black pepper
  • Dash of ground nutmeg
  • 2-3 tablespoons butter (for browning)
For the Gravy:
  • 2 tablespoons all-purpose flour
  • 1/2 cup canned condensed beef broth
  • 3/4 cup cold water
  • 1/2 teaspoon instant coffee granules

Instructions

  1. Prepare the meat mixture: Ask your butcher or grocery store meat counter to grind the beef, veal, and pork together twice. If using pre-ground meat, mix it thoroughly by hand for 2-3 minutes first. Transfer to a large mixing bowl.
  2. Soak the breadcrumbs: In a small bowl, combine the soft bread crumbs with the light cream. Let soak for about 5 minutes until the cream is fully absorbed and the breadcrumbs are very soft.
  3. Cook the onion: In a large skillet, cook the chopped onion in 1 tablespoon butter over medium heat until tender and translucent, about 5-6 minutes. Set aside to cool slightly.
  4. Combine ingredients: To the ground meat, add the soaked breadcrumb mixture, cooked onion, egg, parsley, salt, ginger, pepper, and nutmeg. Using an electric hand mixer on medium speed, beat the mixture until fluffy and well combined, about 5 minutes. The mixture should be slightly sticky and hold together well.
  5. Form meatballs: With dampened hands, shape the mixture into 1½-inch balls (about 30 meatballs total). Place formed meatballs on a plate or baking sheet.
  6. Brown the meatballs: In the same large skillet, melt 2 tablespoons (or more) butter over medium heat. Working in batches to avoid crowding, brown the meatballs on at least two sides, turning gently. This should take about 6-8 minutes per batch. Remove browned meatballs to a plate and set aside.
  7. Make the gravy: Using the same skillet with the drippings, stir in the flour, scraping up all the browned bits from the bottom. Cook for 1 minute, stirring constantly. Gradually add the beef broth, cold water, and instant coffee. Heat over medium heat, stirring constantly until the gravy thickens, about 3-4 minutes.
  8. Simmer the meatballs: Return all the meatballs to the skillet with the gravy. Cover and cook over low heat for about 30 minutes, basting the meatballs with gravy occasionally. The meatballs should reach an internal temperature of 160°F.
  9. Serve: Transfer to a serving dish and serve hot over buttered egg noodles, mashed potatoes, or wild rice.

Notes

  • Meat substitution: If veal is unavailable (or if you prefer not to use it), use 1 pound ground beef and ½ pound ground pork instead.
  • Instant coffee: Don’t skip the coffee! It adds depth without making the gravy taste like coffee.

Find it online: https://recipe-rewind.com/three-meat-swedish-meatballs/

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