"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Norwegian Meatballs Recipe

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

Best of the Best From Minnesota Cookbook
Added: Tuesday, November 18, 2008


1 1/4 lb. lean ground beef
3/4 lb. ground pork and veal combined
2 slices soft white bread without crusts
2/3 c. light cream
2 eggs, lightly beaten
1 small onion, grated
2 small or 1 large clove garlic, minced
1 tbsp. chopped parsley
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1/4 tsp. allspice
2 tbsp. butter
1 tbsp. oil
1 1/2 qt. beef bouillon
1/4 c. flour
1 c. water
Salt and pepper to taste

Mix together beef, pork, and veal in a large bowl. In separate bowl, soak bread in cream for a few minutes, then add to meat. Next add eggs, onion, garlic, parsley, salt, pepper, nutmeg, and allspice. Mix thoroughly, using hands, and shape into 1 in. balls; refrigerate for 30 min. Heat butter and oil in skillet and fry meatballs until lightly browned. In a large Dutch oven, heat the beef bouillon. Drop browned meatballs into bouillon and simmer covered for 20 min. Mix flour and water together, add to broth and simmer 10 min. longer. Season to taste with salt and pepper.




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