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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 16 |
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These meatballs are a favorite around our area. On May 17, Norwegian Independence Day, many people serve them with a mashed rutabaga and potato dish. So this recipe is both delicious and very traditional. Ingredients:
2 eggs, lightly beaten |
1 cup milk |
1 cup dry bread crumbs |
1/2 cup finely chopped onion |
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 (95% lean) |
1 pound ground pork |
gravy: |
2 tablespoons finely chopped onion |
3 tablespoons butter |
5 tablespoons king arthur unbleached all-purpose flour |
4 cups beef broth |
1/2 cup heavy whipping cream |
dash cayenne pepper |
dash white pepper |
Directions:
1. In 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.
2. Place 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.
3. For 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. Yield: about 16 servings.
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