Norwegian Meatballs
 
 
Author:
Recipe type: Entree
Cuisine: Norwegian
Serves: 24-30
Ingredients
  • ¾ cup grated white onion
  • For Meatballs:
  • ¼ cup half and half
  • 2 tbsp. cornstarch
  • 1 egg
  • 1½ tsp kosher salt
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon black pepper
  • ½ pound each of ground veal, ground pork, ground beef
  • 2 tbsp. unsalted butter
  • 1 tbsp. olive oil
  • For Brown Gravy:
  • 2½ cups low sodium beef broth
  • 1 tbsp Better than Bouillon
  • 3 tbsp all purpose flour
  • 1 tsp Kitchen Bouquet
Instructions
  1. Preheat oven to 400 degrees.
  2. For meatballs:
  3. Combine onion, half and half, cornstarch, egg, salt, nutmeg, allspice and pepper in a bowl. Add meatloaf mix and combine. Roll mixture into golf ball size meatballs by rolling mixture between the palms of your hands.
  4. Heat the butter and oil in a non-stick skillet over medium heat. Brown the meatballs in 2-3 batches about 2 minutes per side (do not cook through). Transfer browned meatballs to Dutch Oven.
  5. For the gravy, pour off remaining fat in skillet. Deglaze with 2 cups of broth scraping up any brown bits. Stir in beef base and bring to a simmer. Whisk the remaining beef broth with flour and kitchen bouquet and stir into mixture. Simmer gravy until thickened approximately 5 minutes. Pour gravy over meatballs and transfer to oven and bake 35-40 minutes.
Recipe by Tout va bien! (tm) at https://christymajors.com/wine-pairing-weekend-norwegian-meatballs-2007-chateau-musar-horchar/