Best Swedish Meatballs

• 1-1/2 cups soft bread crumbs
• 1 cup half-and-half cream
• 1 egg, beaten
• 1/3 cup chopped onion
• 1/4 cup minced fresh parsley
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 pound each ground beef, veal and pork
• 3 tablespoons all-purpose flour
• 1 can (14-1/2 ounces) beef broth
• 1/2 cup hot brewed coffee
• Hot cooked egg noodles, optional

1. In a large bowl, combine bread crumbs and cream; let stand for 5 minutes. Stir in the egg, onion, parsley, salt, nutmeg and ginger. Crumble meat over mixture and mix well.
2. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, at 350u0b0 for 20-25 minutes or until no longer pink. Drain on paper towels.
3. Transfer meatballs to a greased 11x7-in. baking dish. Scrape pan drippings into a small saucepan; stir in flour until blended. Gradually stir in broth and coffee. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meatballs.
4. Bake, uncovered, for 30-35 minutes or until bubbly. Serve with noodles if desired.

bread crumbs, cream, egg, onion, fresh parsley, salt, ground nutmeg, ground ginger, ground beef, allpurpose, beef broth, coffee, egg noodles

Taken from www.tasteofhome.com/recipes/best-swedish-meatballs/ (may not work)