Norwegian Meatballs and Rice
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|4 slice||white bread|
|3/4 c||hot milk|
|1 lb||extra lean, ground beef|
|1/2 lb||ground pork or ground turkey|
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|1/8 tsp||allspice, ground|
|1/2 c||chopped onion|
|2 Tbsp||vegetable oil|
|4 Tbsp||all purpose flour|
|2 tsp||beef boullion base|
|2 1/2 c||boiling water|
Fort Wainwright, AK (pop. 8,115)
Member Since Jan 2010
This recipe was passed down from my grandma and always is a home run with guests and family, alike.
In a large bowl, soak the bread in hot milk until absorbed, completely. Add all remaining ingredients; mix well. Shape into 1 inch balls. Brown meatballs in a large non stick skillet, add a little oil if necessary to keep meatballs from sicking to the pan.
Drain; place meatballs in a large casserole dish. Preheat over to 350 degrees.
to make the Gravy: melt 4 tbsp of butter in a medium saucepan. Stir in 4 Tbsp all purpose flour. Mix 2 tsp beef bouillon base into 2 1/2 c boiling water, mix into flour mixture. Cook and stir until thickened. Pour over the meatballs and bake for 30 minutes. Serve over hot cooked rice or cooked egg noodles.