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norwegian meatballs

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This recipe is in Signe Johansen's new cookbook, "Scandilicious". Signe shares her cocoa-sauced meatball recipe in Delish.com-check out the other recipes and ideas.

►
(1 rating)
yield 8 serving(s)
prep time 25 Min
cook time 35 Min
method Stove Top

Ingredients For norwegian meatballs

  • 3/4 c
    whole milk
  • 1 Tbsp
    plain yogurt
  • 3 slice
    white sourdough bread,crusts removed
  • 1 Tbsp
    vegetable oil
  • 1 md
    onion, finely chopped
  • 1 Tbsp
    ground allspice
  • 1/2 tsp
    each ground ginger and freshly grated nutmeg
  • 1 lb
    each ground lamb and ground veal
  • 1 lg
    egg yolk ( or whole egg)
  • 1 tsp
    kosher salt
  • 1/2 tsp
    freshly ground black pepper
  • 4 c
    beef stock
  • 1/3 c
    brandy
  • 1 1/2 c
    creme fraiche
  • 1 c
    gjetost cheese, shredded
  • 1 Tbsp
    unsweetened cocoa powder

How To Make norwegian meatballs

  • 1
    In a medium bowl, mix the milk and yogurt. Add the bread and press to submerge. Let stand until saturated, about 10 minutes. In a medium skillet, heat the oil. Add the onion, and cook over moderate heat until softened minutes. Add allspice, ginger, and nutmeg;cook for 1 minute.
  • 2
    In a large bowl. combine the meats and the bread mixture, onion, and egg yolk. Sprinkle with salt and pepper and blend well. Form into 80 teaspoon size meatballs.
  • 3
    In a large skillet add vegetable oil and Cook the meatballs in batches over moderate heat, turning to cook on all sides until lightly charred, about 5 minutes,per batch.
  • 4
    Sauce: In a large , deep skillet,or pot, boil the stock over high heat until reduced to 2 cups,about 10 minuets. Add the brandy and boil 2 minutes. Whisk in the creme fraiche(like sour cream), gjetost cheese(get at Whole Foods), and cocoa powder and bring to a simmer.
  • 5
    Add the meatballs and simmer over low heat, stirring occasionally, until meatballs are cooked through and the gravy is slightly thickened, about 10 minutes. Serve with mashed potatoes and rutabagas together.
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