Taste of Home
Norwegian Meatballs
TOTAL TIME: Prep: 30 min. Bake: 20 min.
YIELD: about 16 servings.
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
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2 large eggs, lightly beaten
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1 cup whole milk
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1 cup dry bread crumbs
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1/2 cup finely chopped onion
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2 teaspoons salt
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2 teaspoons sugar
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1/2 teaspoon each ground ginger, nutmeg and allspice
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1/4 teaspoon pepper
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2 pounds extra-lean ground beef (95% lean)
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1 pound ground pork
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GRAVY:
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2 tablespoons finely chopped onion
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3 tablespoons butter
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5 tablespoons all-purpose flour
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4 cups beef broth
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1/2 cup heavy whipping cream
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Dash cayenne pepper
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Dash white pepper
Directions
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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.
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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.
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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.
Nutrition Facts
1 each: 255 calories, 15g fat (7g saturated fat), 98mg cholesterol, 638mg sodium, 9g carbohydrate (2g sugars, 0 fiber), 19g protein.
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