Norwegian Meatballs In Brown Gravy Recipes

NORWEGIAN MEATBALLS

Steps:

• 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. , 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. , 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.

NORWEGIAN MEATBALLS IN BROWN GRAVY

Steps:

• Preheat oven to 400 degrees; line a baking sheet with parchment paper.
• Whisk onion, half and half, cornstarch, egg, salt, and spices together in large bowl.
• Add ground meats, blend to incorporatae, then scoop into thirty 1 1/2" meatballs, and place on the prepared baking sheet.
• Heat butter and oil in a nonstick skillet over medium heat.
• Roll meatballs between your palms, then brown in the butter mixture (in batches), about 2 minutes per side; do not cook through. Carefully transfer meatballs to a dutch oven, pour off fat from skillet, and return it to the burner over medium heat.
• Prepare brown gravy:.
• Deglaze the skillet the meatballs were sauteed in with 3 1/2 cups broth, scraping brown bits from the bottom of the pan. Stir in beef base and bring to a boil over medium heat.
• Meanwhile, shisk flour and kitchen bouquet ina cut with the remaining 1/2 cup broth. Add this mixture to the simmering broth, stirring constantly.
• Cook 5 minutes, skimming if necessary, then season with salt and pepper. Pour gravy over meatballs, cover pot, and braise 35-40 minutes in oven, or until meatballs are cooked through. Serve over mashed potoes or buttered noodles.

AUTHENTIC NORWEGIAN KJøTTKAKER MEATBALLS

Steps:

• Put the dry ingredients into a medium sized bowl; corn starch, flour, paprika, salt, pepper, and nutmeg.
• Add milk and whisk well until no lumps remain.
• Add meat and stir with a spoon until completely combined and sticky.
• Add olive oil or butter to a frying pan on medium-low heat.
• Shape meat balls with spoons or a meatball scoop, dipping your tool of choice in water now and again to keep meat from sticking.
• Drop the meat balls on the frying pan, flattening them a little bit with a turner.
• Cover and fry until browned on the top and bottom, a few minutes on each side.
• Keep hot until ready to serve.
• Serve with brown gravy, potatoes boiled in lightly salted water, and steamed vegetables such as a blend of cauliflower, carrots, and broccoli.
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• GRAVY:
• In a medium sized sauce pan on medium-low heat, melt butter.
• Add flour and onion powder. Whisk together into a smooth roux, and cook while whisking now and again until the flour mixture has turned medium-brown. This should take 8-10 minutes.
• Pull away from the heat and add all of the water while quickly whisking together to avoid lumps. But be careful, the flour mixture will be very hot and may hiss loudly when you add cold liquids. Alternatively, you can heat the liquid before adding.
• Also add the beef base, and bring to a boil while whisking often. The gravy will thicken. Reduce the heat and boil gently for 7-10 minutes until smooth. Stir once in a while.
• Add the meatball drippings from frying, which will add a lot of great flavor!
• Add heavy cream and stir well. (Optional)
• Serve over Norwegian meatballs.

BJARNE'S NORWEGIAN MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a jelly roll pan.
• Combine bread crumbs, milk, eggs, onion, ginger, salt, nutmeg, garlic, and black pepper in a mixing bowl. Let stand until bread crumbs absorb milk, about 5 minutes. Stir until just mixed and add ground beef. Mix until well blended. Shape mixture into 1-inch meatballs and place on the prepared pan.
• Bake in the preheated oven until browned, about 18 minutes. Set meatballs aside.
• Melt butter in a large skillet over medium-high heat. Saute onion until tender, about 3 minutes. Stir in flour and cook until lightly browned, about 2 minutes. Slowly add broth; cook and stir gravy until smooth and thickened, 5 to 10 minutes. Blend in cream, cayenne pepper, and black pepper.
• Gently stir cooked meatballs into gravy and heat through, but do not boil, about 5 minutes more.

MEATBALLS AND GRAVY

Steps:

• In a large bowl, beat the egg, milk, cornstarch, onion, salt, pepper, nutmeg, allspice and ginger. Add beef; mix well. Shape into 1-1/2-in. meatballs. (Mixture will be very soft. For easier shaping, rinse hands in cold water frequently.) , In a large skillet over medium heat, brown the meatballs in butter, half at a time, for about 10 minutes or until no longer pink. Remove meatballs to paper towels to drain, reserving 1 tablespoon drippings in skillet. , For gravy, add butter to drippings. Stir in flour. Add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Return meatballs to skillet; heat through on low. Garnish with parsley if desired.

NORWEGIAN MEATBALLS - NORWAY

Steps:

• In a large bowl, mix milk and 1/4 cup cornstarch until well blended.
• Add meat, onion, salt, nutmeg, pepper and egg.
• Mix until well blended.
• Cover.
• Refrigerate at least 20 minutes for easier shaping.
• Shape chilled meat mixture into 1in balls. In a 12in skillet, over med heat, heat oil until hot.
• Cook meatballs, half at a time, until browned on all sides, about 8-10 minutes.
• Remove with a slotted spoon.
• Drain on paper towels.
• Pour off all but 1/4 cup drippings, adding oil if necessary, to make 1/4 cup.
• In a med bowl, mix beef broth and remaining 1/4 cup corn starch until well blended.
• Pour into skillet.
• Over med heat, cook while stirring constantly, until sauce boils and thickens.
• Add meatballs and reduce heat to low.
• Cover and simmer 15 minutes.
• Stir in sour cream and remove from heat.

NORWEGIAN MEATBALLS WITH SPICED CREAM SAUCE

Steps:

• For meatballs:
• Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Cool slightly. Combine bread and stock in large bowl. Mix in onion mixture, egg, allspice and pepper. Add ground beef and veal and blend well. (Can be prepared 3 hours ahead. Cover and chill.)
• Shape meat into 1 1/4-inch balls. Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add meatballs and sauté until cooked through and brown, turning occasionally, about 20 minutes. Using slotted spoon, transfer meatballs to platter and keep warm. Reserve drippings in skillet.
• For sauce:
• Add flour to drippings in skillet and stir over medium heat until brown, about 4 minutes. Gradually whisk in stock and cream. Simmer until sauce is thick and smooth, stirring frequently, about 5 minutes. Season to taste with allspice, salt and pepper. Pour sauce over meatballs and serve.