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This Swedish meatball recipe will definitely be the best you have ever tried because, in it, I will reveal the SECRET INGREDIENT! That's right, that special something you just can't put your finger on but you know is there. Enjoy...

Melt one tablespoon of butter in a shallow pan. Chop one medium onion and cook it in the butter until tender. In a mixing bowl, combine one large egg, beaten, and one cup of light cream. Mix in the cooked onion, one cup of unseasoned bread crumbs, 1/4 cup of finely chopped fresh parsley (or two tablespoons of dried parsley flakes), one teaspoon of salt, 1/8 teaspoon of nutmeg, 1/4 teaspoon of ground ginger, and 1/2 teaspoon of fresh ground black pepper.

To this, add approximately 1 1/2 pounds of ground meat (all beef may be used, but equal parts of beef, pork, and veal is best). Mix this thoroughly - your (clean) hands work best for this. Chill the mixture for at least one hour before proceeding.

Melt two tablespoons of butter in a skillet. Form the chilled meat mixture into balls about 3/4 to one inch in diameter, and brown them in the butter over medium heat - be careful not to burn the butter. You may have to do this in several batches.

With the browned meatballs removed from the skillet, add two tablespoons of flour to the pan drippings to form a roux. Heat for a few minutes to lightly brown the roux, then add the SECRET INGREDIENT - 1 1/2 cups of your favorite freshly brewed coffee!

Whisk in the coffee until the sauce is smooth and begins to thicken. Add one teaspoon of instant beef bullion (or two cubes) or beef soup base, 1/4 cup of good white wine (this is optional, but gives an added dimension of flavor), and one to two cups of sour cream. Stir to combine well into a smooth, uniform sauce.

Now add the meatballs to the sauce, and cover. Cook for about 30 minutes, gently stirring from time to time. You want to make sure the meatballs are well coated, but take care not to break them up before they are cooked.

This should make about 60 meatballs. Server them hot with toothpicks as hors d'oeuvres, or put three into a split dinner roll topped with a shredded mild cheese for awesome finger sandwiches that your family or guests will devour.

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