Norwegian Meatballs - Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
1 lb lean ground beef
1 lb ground pork
1 lb ground veal
3/4 cup onion, finely chopped
3 eggs, beaten
1.5 cups Dry bread crumbs
3/4 c milk
1.5 teaspoon Salt & Pepper - each
1.5 Tablespoon Cornstarch
3/8 teaspoon Nutmeg
3/4 teaspoon ground ginger
3/4 teaspoon dried dill
3/4 teaspoon ground allspice
3/8 teaspoon ground cardamom
3 c Beef stock, low sodium
1/2 - 1 c light sour cream
1-2 packages Knorr Brown Gravy mix
1/4 c unsalted butter
1/4 c flour
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Directions: |
Directions:In a large bowl, or food processor fitted with plastic blade, mix meets (using the processor gives a very light meatball).
Mix mild and bread crumbs and let sit for about 10 minutes
Saute onions until golden. Add these to the meat along with the eggs, cornstarch and seasonings. Mix well. Cover and refrigerate for about hour for easier handling.
Preheat oven to 400º
Lightly coat rimmed non-stick cookie sheet w Crisco or Pam spray.
Shape meat mixture into 1" balls (first weigh on a scale if you have one - about 1 ounce each) and arrange on a nonstick baking sheet with a rim. Rinsing your hands every 3-4 meatballs makes the process much easier - (Deb uses a small scooper to help too).
Bake until lightly browned, about 10 minutes.
Pour juices from meatballs into a small fry pan (Deb puts a little beef broth on the pans when all meatballs are baked to help scrape any pieces in to the pan). Add the 4 Tablespoons of butter and melt. Whisk in the 4 tablespoons of flour. Make a roux, being sure to brown is slightly. Gradually add the beef broth. Bring to a boil to thicken the gravy. Make 2 packages of the Knorr beef gravy mix and add. Add to meatballs. Stir in dill to taste and 1/2 of the sour cream.
Deb puts all meatballs in to a slow cooker and pours the gravy in over them. |
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Personal
Notes: |
Personal
Notes: Sonja sent this recipe to Deb (it's slightly different than the other Norwegian meatball recipe also in this cookbook)
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