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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Norwegian American Meat Balls Recipe

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This recipe for Norwegian American Meat Balls is from The Hovrud Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound round steak,
1/2 pound pork,
1/2 pound veal,
1/2 cup chopped onion,
1/2 cup Ritz cracker crumbs,
1 teaspoon salt,
2 cups cooked potatoes,
1/4 teaspoon pepper,
1/4 teaspoon nutmeg,
3/4 teaspoon allspice,
1/4 teaspoon paprika,
1 egg beaten well with 1/3 cup cream
Directions:
Directions:
Cook the onions and butter until clear, with a dash of brown sugar, Mix together all ingredients until soft and fluffy. Roll into small balls no bigger that a quarter. Use flour and perhaps an extra whipped egg. In a large stock pot, heat peanut oil to 375 degrees. Dip meat balls in oil for a minute. Serve fresh or cool and freeze for later.
Personal Notes:
Personal Notes:
Our cousins in Norway get such a laugh over our meatballs in America. They make fisk balls, aka fish balls in Norway. In Norway, along with fisk, they would make mutten, aka lamb, meat instead of veal or pork. I double or triple this recipe as they are so easy to freeze. Bless our wonderful members of the Norwegian and Swedish church folk for working so to make a better meatball.

 

 

 

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