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How to Make Norwegian Meatballs

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We've all heard of Swedish meatballs, but the Scandinavian country to the west makes an equally good party app.


Children of the 1970s and 80s remember the steaming slow cooker full of meatballs that foretold of a romping shindig. If you want to conjure some of that nostalgia into today but add a twist of your own, Norwegian meatballs may be the ideal choice.

This recipe calls for a pound of meat, which yields about 30 meatballs – depending on how big you like 'em.

Begin by sautéing a small chopped onion in two tablespoons of butter in a large skillet. Put the onions in a bowl and let them cool, then add two slices of stale rye bread torn into little pieces, 2/3 cup of beef broth, one egg and 1/4 teaspoon each allspice and white pepper.

Mix this together thoroughly, then add 1/2 pound each of ground beef and veal. Next, form your balls with a tablespoon and brown them in an oiled skillet.

If you want to make sauce to go along with your meatballs (and who wouldn't?), just use the same skillet you browned the meatballs in and add 2 tablespoons of flour, 1 1/3 cups of beef broth and 2 tablespoons of whipping cream, and whisk over heat until you've got a thick, sumptuous gravy.

You can also take this recipe to the next level and use it to make these Meatball Poppers or Grands Meatball Pops.

 
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