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Norwegian Meatballs Recipe

Norwegian Meatballs Recipe

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.
TOTAL TIME: Prep: 30 min. Bake: 20 min. YIELD:16 servings

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 ground beef (95% lean)
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  • 1 pound ground pork
  • GRAVY:
  • 2 tablespoons finely chopped onion
  • 3 tablespoons butter
  • 5 tablespoons 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.

Nutritional Facts

1 serving (1 each) equals 255 calories, 15 g fat (7 g saturated fat), 98 mg cholesterol, 638 mg sodium, 9 g carbohydrate, trace fiber, 19 g protein.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.