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Minnesota Swedish Meatballs
A staple of the Swedish smorgasbord, these meatballs are a hit at any party buffet. The addition of instant coffee may seem strange but it really brings out the flavor of the sauce. Makes 8 servings

1-1/2 cups soft bread crumbs
2/3 cup half-and-half, light cream, or milk
1 slightly beaten egg
1/2 cup finely chopped onion
1/4 cup finely snipped parsley
1/2 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
3/4 pound lean ground beef
1/2 pound ground veal
1/4 pound ground pork
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
2/3 cup half-and-half, light cream, or milk
1-1/4 cups water
1 teaspoon instant beef bouillon granules
1/2 teaspoon instant coffee crystals

In a mixing bowl soak the bread crumbs in 2/3 cup half-and-half for 5 minutes. Add egg, onion, parsley, salt, ginger, and nutmeg. Add ground meats; mix well. Shape into 1- to 1-1/4-inch meatballs.

In an ungreased shallow baking pan bake meatballs in a 350 degree F oven for 15 to 20 minutes or until internal temperature reaches 160 degrees F. Drain well on paper towels.

Meanwhile, melt margarine or butter in a large skillet. Stir in flour. Stir in the remaining half-and-half, the water, bouillon granules, and coffee crystals. Cook and stir until thickened and bubbly. Add meatballs to skillet and heat through, about 1 minute.

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