norwegian meatballs
No story...just Delicious! I serve these over noodles, rice or mashed potatoes.. Recipe and photo from my Taste of Home March 1992 magazine.
prep time
30 Min
cook time
25 Min
method
---
yield
16 servings
Ingredients
- 2 - eggs, lightly beaten
- 1 cup milk
- 1 cup finely chopped onion
- 1 cup dry bread crumbs
- 2 teaspoons salt
- 2 teaspoons sugar
- 1/2 teaspoon each ground ginger, nutmeg and allspice
- 1/4 teaspoon pepper
- 2 pounds extra-lean ground beef
- 1 pound ground pork
- GRAVY
- 2 tablespoons finely chopped onion
- 3 tablespoons butter
- 5 tablespoons flour
- 4 cups beef broth
- 1/2 cup heavy whipping cream
- dash - cayenne pepper
- dash - white pepper
How To Make norwegian meatballs
-
Step 1In a large bowl, combine the eggs, milk, bread crumbs, onion and seasonings. Let stand until crumbs absorb milk. Add meat; stir until well blended. Shape into 1-in. meatballs.
-
Step 2Place meatballs on a greased rack in a shallow baking pan. Bake at 400° until browned, about 18 minutes or until a thermometer reads 160°; drain. Set aside.
-
Step 3For gravy, in a large skillet, saute onion in butter until tender. Stir in flour and brown lightly. Slowly add broth; cook and stir until smooth and thickened. Blend in the cream, cayenne and white pepper. Gently stir in meatballs; heat through but do not boil.
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