"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Norwegian Meatballs Recipe

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This recipe for Norwegian Meatballs, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth Johnson
Added: Saturday, October 4, 2008


1 lb. ground chuck
1/4 lb. ground pork
1 T. butter, plus more for frying (divided)
1/2 medium onion, minced
1 egg
1/2 cup (about 1 slice) soft bread crumbs
1 T. corn starch or flour
1/2 cup milk, scalded
Salt and pepper, to taste
1/8 tsp. ground nutmeg
1/8 tsp. ground ginger
1/8 tsp. ground allspice
beef bouillon cube
mashed potatoes

Combine ground chuck and pork in large bowl; set aside. Heat tablespoon of butter in large skillet over medium heat. Add onion; saute until soft, about 5 to 8 minutes. Set aside.
Beat egg lightly in small mixing bowl; blend in bread crumbs, corn starch or flour, and milk. Add egg mixture, onion, salt, pepper, and spices to meat and combine thoroughly with hands. Shape into balls about 2 inches in diameter.
Brown meat balls in butter in large skillet. When browned, add 1 cup water to skillet. Cover, reduce heat to low, cook 30 minutes. Pour resulting liquid into saucepan, add bouillon cube, plus more water if desired. Stir to make gravy. Add to meat balls, simmer 5 minutes. Serve over potatoes.
Makes 28 to 30 meatballs.




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