***see note below for info
on these table settings.
Norwegian meatballs have been a family tradition in my husband's family for generations. My sister and brother-in-law, who always set the most beautiful, festive holiday tables, serve Norwegian meatballs on Yukon gold mashed potatoes every Christmas Eve.
What makes Norwegian meatballs different from the Swedish variety? I'm not sure. I just know that whenever I prepare these, people go crazy for them. I make them whenever I have a large hungry group to feed. I usually serve them on egg noodles.
They freeze beautifully, so I often make a big batch.
NORWEGIAN MEATBALLS
Meatball ingredients
1 pound ground beef (sorry, no leaner than 85% or it won't taste good)
1 1/2 pound ground pork
1/2 cup dried bread crumbs soaked in 1/2 cup milk
1 egg, lightly beaten
1 small onion, minced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon pepper
Gravy ingredients
9 Tablespoons butter (1/2 cup plus 1 tablespoon)
9 Tablespoons flour (1/2 cup plus 1 tablespoon)
1 1/4 cup milk
3 14 ounce cans of low salt beef broth plus extra for thinning if needed.
Salt and pepper to taste
MEATBALLS
Saute onions until tender
Blend with remaining meat ball ingredients.
Shape into about 50 small meatballs.
Brown in butter, shaking skillet OR TO SAVE TIME AND MESS bake on cookie sheet with melted butter, rolling with spatula occasionally.
Remove to platter and make gravy.
GRAVY
Add to skillet (or to clean sauce pan if you baked the meatballs) butter and flour. Heat until
bubbling, stirring constantly, then continue to stir mixture for three minutes.
Slowly add milk, stirring constantly.
Add enough beef broth in intervals to make a medium gravy. I just keep adding and tasting.
When it tastes and feels the way I like it, it's done.
Put meatballs in gravy and cook for 15 minutes.
What makes Norwegian meatballs different from the Swedish variety? I'm not sure. I just know that whenever I prepare these, people go crazy for them. I make them whenever I have a large hungry group to feed. I usually serve them on egg noodles.
They freeze beautifully, so I often make a big batch.
NORWEGIAN MEATBALLS
Meatball ingredients
1 pound ground beef (sorry, no leaner than 85% or it won't taste good)
1 1/2 pound ground pork
1/2 cup dried bread crumbs soaked in 1/2 cup milk
1 egg, lightly beaten
1 small onion, minced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon pepper
Gravy ingredients
9 Tablespoons butter (1/2 cup plus 1 tablespoon)
9 Tablespoons flour (1/2 cup plus 1 tablespoon)
1 1/4 cup milk
3 14 ounce cans of low salt beef broth plus extra for thinning if needed.
Salt and pepper to taste
MEATBALLS
Saute onions until tender
Blend with remaining meat ball ingredients.
Shape into about 50 small meatballs.
Brown in butter, shaking skillet OR TO SAVE TIME AND MESS bake on cookie sheet with melted butter, rolling with spatula occasionally.
Remove to platter and make gravy.
GRAVY
Add to skillet (or to clean sauce pan if you baked the meatballs) butter and flour. Heat until
bubbling, stirring constantly, then continue to stir mixture for three minutes.
Slowly add milk, stirring constantly.
Add enough beef broth in intervals to make a medium gravy. I just keep adding and tasting.
When it tastes and feels the way I like it, it's done.
Put meatballs in gravy and cook for 15 minutes.
***everything in these adorable table settings is available at ...you will the love this...The Uffda Shop in Red Wing, Minnesota. You may reach them right here, http://www.uffdashoponline.com/
