NORWEGIAN MEATBALLS
"This is one of my favorite dishes from Aunt Norma's (the caterer) New Year's Eve smorgasbord, for which she was famous. The secret to the rich flavor and color of these meatballs is adequate browning. First you brown the meatballs well. Then you brown flour in butter to make the gravy. Take the time to make sure the flour changes color without burning." - Bob Warden
2 pounds ground beef
1/4 pound ground pork
1 egg
Salt and pepper (to taste)
1/3 teaspoon mace
1/3 teaspoon ground ginger
2 slices bread
Butter or margarine
1 medium onion, sliced (optional)
1/3 cup flour
Salt and pepper (to taste)
Combine first 6 ingredients in mixing bowl; set aside.
Remove and discard crusts from bread (makes lighter meatballs) and moisten lightly with water; tear in pieces. Add to meat mixture. Knead this mixture thoroughly with your hands 5-10 minutes. Wash hands and wet them with cold water; roll meat mixture into walnut-sized balls, or even smaller, if you like.
In electric skillet on medium heat, melt a small amount of butter or margarine. Add meatballs and onions, if desired, and brown them on all sides; cook in the drippings, adding more butter, if necessary, stirring frequently until meatballs are golden brown and onion is translucent. Remove with slotted spoon and distribute in 3-quart casserole dish.
Make a brown gravy by adding flour to butter remaining in pan. Cook, stirring, over low heat until flour has turned golden brown. Gradually pour in enough hot water to achieve desired consistency; stir until gravy is thick and smooth (scrape all browned particles from pan into gravy). Season with salt and pepper. Pour gravy over meatballs.
Cover and bake in a 350 degrees F oven about 45 minutes.
NOTE:
This makes enough for a party. Easy to halve.
Source: Best of the Best Cook's Essentials Cookbook by Gwen McKee and Bob Warden
"This is one of my favorite dishes from Aunt Norma's (the caterer) New Year's Eve smorgasbord, for which she was famous. The secret to the rich flavor and color of these meatballs is adequate browning. First you brown the meatballs well. Then you brown flour in butter to make the gravy. Take the time to make sure the flour changes color without burning." - Bob Warden
2 pounds ground beef
1/4 pound ground pork
1 egg
Salt and pepper (to taste)
1/3 teaspoon mace
1/3 teaspoon ground ginger
2 slices bread
Butter or margarine
1 medium onion, sliced (optional)
1/3 cup flour
Salt and pepper (to taste)
Combine first 6 ingredients in mixing bowl; set aside.
Remove and discard crusts from bread (makes lighter meatballs) and moisten lightly with water; tear in pieces. Add to meat mixture. Knead this mixture thoroughly with your hands 5-10 minutes. Wash hands and wet them with cold water; roll meat mixture into walnut-sized balls, or even smaller, if you like.
In electric skillet on medium heat, melt a small amount of butter or margarine. Add meatballs and onions, if desired, and brown them on all sides; cook in the drippings, adding more butter, if necessary, stirring frequently until meatballs are golden brown and onion is translucent. Remove with slotted spoon and distribute in 3-quart casserole dish.
Make a brown gravy by adding flour to butter remaining in pan. Cook, stirring, over low heat until flour has turned golden brown. Gradually pour in enough hot water to achieve desired consistency; stir until gravy is thick and smooth (scrape all browned particles from pan into gravy). Season with salt and pepper. Pour gravy over meatballs.
Cover and bake in a 350 degrees F oven about 45 minutes.
NOTE:
This makes enough for a party. Easy to halve.
Source: Best of the Best Cook's Essentials Cookbook by Gwen McKee and Bob Warden
MsgID: 3149906
Shared by: Betsy at Recipelink.com
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Shared by: Betsy at Recipelink.com
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Board: Daily Recipe Swap at Recipelink.com
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