Ingredients: |
Ingredients: For the Meatballs -
1 tbsp vegetable oil
1 onion, peeled and finely chopped
1 tbsp ground allspice
1 tsp ground nutmeg
½ tsp ground ginger
1 cup whole milk, mixed
1 tbsp yogurt
3 slices (c. 110g) stale white bread, preferably sourdough
1lb ground veal
1lb ground lamb
1 large egg yolk
2 tsp kosher salt
½ tsp black pepper
For the Gravy-
1 qt. good veal or beef stock
⅓ cup brandy
1½ cups crème fraiche
3 oz. Gjetost (Norwegian brown goat's cheese), grated
2 tbsp grated cacao
1.8 pints good veal or beef stock
3.5 fl oz brandy
10.6 fl oz crème fraiche
3.5 oz ekte geitost (Norwegian brown goat's cheese), shedded
1 tbsp unsweetened cocoa powder
4.2 cups good veal or beef stock
0.4 cup brandy
1.3 cups crème fraiche
3.5 oz ekte geitost (Norwegian brown goat's cheese), grated
2 tbsp grated cacao
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Directions: |
Directions:Preheat the grill to medium-high (unless you are making these in advance). Heat the oil in a pan and cook the onion over a low heat for 8-10 minutes until soft. As the onion goes translucent, add the spices and fry for a minute, then set aside to cool.
In a shallow bowl, pour the yoghurt-milk mixture over the bread, making sure it's all moistened, and leave until the liquid has been absorbed.
In a larger bowl, combine the mince, cooked onion, egg yolk and seasoning. Add the milk-soaked bread, then using your hands, mix everything together.
Fry a spoonful of the mixture in a little butter and oil and, once cooked, taste it to check that you are happy with the seasoning. Then, taking a teaspoonful of mixture at a time, lightly roll between your palms to form meatballs.
Grill straight away or, if you're making these in advance, set aside on a sheet covered with cling-film and keep refrigerated until you're ready. Grill the meatballs for 10-15 minutes until golden brown, turning them once halfway through.
For the gravy: Bring the stock to the boil, simmer until reduced by half and then add the brandy. Simmer for a further minute or so until you can't smell any alcohol, then add the crème fraiche, brown cheese and cacao. Season to taste. Add the grilled meatballs to this sauce and simmer for 20 minutes.
Serve with mashed potatoes and rutabagas |
This recipe for Norwegian Meatballs and Gravy is from