Norwegian Meatballs (Large Batch) |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is yet another recipe I found on the net when I was searching for recipes from Norway. This makes 120 meatballs that can be made ahead and frozen. They are great served either as an appetizer or as a main dish for Christmas. Serve these with mashed potatoes, steamed carrots and lefse. Ingredients:
5 lbs ground meat (beef, veal and pork, ground 3 times (kitchen aid) |
2 medium onions, finely ground (save juice) |
1/2 teaspoon nutmeg |
1/2 teaspoon allspice |
1 tablespoon salt |
1/2 teaspoon pepper |
2 eggs, beaten |
1/2 cup half-and-half |
1/2 cup cracker meal or 1/2 cup matzo meal |
4 -5 bouillon cubes or 4 -5 teaspoons instant beef bouillon |
2 teaspoons kitchen bouquet |
flour, for thickening |
Directions:
1. Heat oven to 350*.
2. Combine meat, onions, juice, spices, salt, pepper, eggs, half and half, and cracker meal. Knead by hand for 5 minutes or more to combine spices into meat. Lightly grease or spray baking pans. Form small, round meatballs; dipping hands into cold water to shape smooth. Bake 15 minutes. Can be frozen at this point. Place meatballs in large kettle; add bouillon, meat drippings from baking pan and water to cover. Stir in Kitchen Bouquet. Heat to boiling; reduce heat and simmer for 1 hour. Remove meatballs. Thicken gravy with flour to desired consistency.
3. Note: Servings will be based on how you serve them. I think about 10-12 servings as a main dish or more if served as an appetizer.
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