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Norwegian Meatballs with Gravy Recipe

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

Contributor:  
Contributor:  
Karen Moilanen
Added: Monday, August 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef
1/4 lb. ground pork
1/2 cup buttermilk (or whole)
1/2 cup dry bread crumbs (unflavored)
1 egg yolk
2-3 tbs. onion, minced
1/2 tsp. salt
1/4 tsp. ground black pepper
1/8 tsp. each ground allspice, ginger, & nutmeg
Optional: 1 tsp. Worcestershire sauce

Directions:
Directions:
Combine thoroughly in a bowl. Then shape into balls (anywhere from marble to walnut-sized); wet hands with water to keep meat from sticking.

Then roll the balls over a plate dusted with bread crumbs.

In a large skillet, heat 1-2 ounces oil or just enough to cover the bottom of the pan. When oil sizzles, cook meatballs in small batches. Fry about two minutes, then turn once with tongs and fry second side for 2 minutes(or till well browned).

In same skillet, stir in: 1/4 cup flour (If there isn't enough oil remaining in the skillet, add 1 tbs. butter)
1 tsp. sweet paprika not the spicy stuff
Salt and pepper to taste.

Stir in 2 1/2 cups boiling water. For richer gravy, use 1/2 water, 1/2 chicken stock, OR 2 cups liquids and 1/2 sour cream.

Return browned meatballs to gravy and simmer, covered, 20-40 minutes.

Number Of Servings:
Number Of Servings:
Serves 6-8 50- 3/4'' balls
Personal Notes:
Personal Notes:
We had these for New Years 2008 at Kathy and Bob's as part of the Scandinavian theme.

 

 

 

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