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Meatballs (Norway) Recipe

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This recipe for Meatballs (Norway), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, March 19, 2009


2 quarts water
1 medium onion, chopped few stalks celery, finely chopped
11/2 lbs. Ground round steak or meatball mix of pork, beef and veal (preferably unseasoned0
1 cup cream
1 egg
1 Tbsp. Cornstarch
salt and pepper (salt optional because of soups used in gravy)

2 cans consommé
1 can cream of mushroom soup
3 Tbsp. Flour

Heat water, onion and celery in deep kettle. Mix meatball ingredients well and form into balls. When water boils, drop meatballs into liquid and simmer until they hold their shapes. Remove from broth and put meatballs into a baking dish sprayed with vegetable spray. Cover meatballs with soups mixed with flour. Bake at 350 degrees F. covered for one hour. Uncover and bake 1/2 hour more to brown.




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