"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

NORWEGIAN MEATBALLS AND GRAVY Recipe

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This recipe for NORWEGIAN MEATBALLS AND GRAVY, by , is from RENEE's 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!

Contributor:  
Contributor:  
SOPHIE CONRAD

Category:
Category:

Ingredients:  
Ingredients:  
2 LBS HAMBURGER

2 EGGS SLIGHTLY BEATEN

3/4 CUP FLOUR

1 CUP MILK

1 TSP SALT

1/4 TSP PEPPER

1 TSP NUTMEG

1/4 CUP COOKING OIL

GRAVY:
1 CUP CHOPPED ONIONS
2 CANS CONSOMME
2 CANS WATER

Directions:
Directions:
FORM BALLS 1 1/4 INCH IN DIAMETER. BROWN IN 1/4 CUP COOKING OIL AND PUT ASIDE

GRAVY:
SAUTE 1 CUP CHOPPED ONIONS IN MEATBALL SKILLET. COMBINE ONIONS WITH CONSOMME AND WATER. BOIL AND ADD MEATBALLS.

SIMMER FOR 20 MINUTES.

REMOVE MEATBALLS FROM BROTH AND MAKE GRAVY. STRAIN BROTH & THICKEN WITH 1 CUP MILK AND 1/4 CUP FLOUR.

SEASON WITH 2 TBSP '57' SAUCE.

POUR GRAVY OVER MEATBALLS.

Number Of Servings:
Number Of Servings:
8

 

 

 

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