NORWEGIAN MEATBALLS
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.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield about 16 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 255 calories, Fat 15g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 638mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 19g protein.
BJARNE'S NORWEGIAN MEATBALLS
Both of my parents are Norwegian. Growing up, my mom used to make these meatballs. Later in life, my dad took over the meal prep, and he became a great cook. My mom did a good job, but my dad perfected the recipe. I think of him every time I make them now.
Provided by Debbie22
Categories World Cuisine Recipes European Scandinavian
Time 1h30m
Yield 12
Number Of Ingredients 17
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.
Nutrition Facts : Calories 350.5 calories, Carbohydrate 10.3 g, Cholesterol 132.1 mg, Fat 22.2 g, Fiber 0.9 g, Protein 26.1 g, SaturatedFat 10.2 g, Sodium 1004.4 mg, Sugar 1.7 g
DANISH HAM - VIKING STYLE
Steps:
- To prepare the ham: Place the meat on a cutting board. Using a sharp knife, score the fat in a cross-hatch pattern, cutting all the way through to the meat.
- Put the ham in a large roasting pan. Spread the honey over the ham. Combine the thyme, bay leaves, and juniper in a small bowl. Season the mixture with salt, and then rub it into the ham. Pour the beer over the ham. Cover the pan and marinate the ham in the refrigerator for several hours or overnight.
- Preheat the oven to 320 degrees F.
- To prepare the puree: After the ham has marinated, peel and dice all of the fruit and vegetables. Place the vegetables in the roasting pan around the ham.
- To cook the ham: Roast the ham and vegetables, basting the meat frequently with the marinade and adding more beer and honey if the pan seems dry. Cook the vegetables until they are very tender, about 1 hour. Take the vegetables from the roasting pan and put them in a large saucepan. Set the vegetables aside until the ham is cooked. Return the meat to the oven and continue roasting and basting until the meat is tender, about 3 more hours. Take the ham out of the oven, cover it and set it aside to rest for 1 hour.
- To finish the puree: Gently warm the vegetables over medium heat. Mash them with the butter, and then season with salt and pepper. Keep the puree warm until ready to serve.
- Glaze the ham if desired (see Cook's Note below), and then slice it. Serve the ham with the puree, Horseradish Cream and Apple and Pear Compote, accompanied by grilled toast topped with mushrooms, if desired.
- In a bowl, combine all the ingredients, adding more or less of each, to taste. Mix well and then chill in the refrigerator.
- Peel and core the apples and pears. Roughly chop the fruit. Place the fruit in a medium saucepan. Add about 1 inch of water. Cover the pan and simmer the fruit over low heat until tender, about 20 minutes. Add honey, to taste. Serve the compote warm or at room temperature.
NORWEGIAN MEATBALLS
This was translated from braille from my mom's recipe collection (after she passed away). She loved Norwegian meatballs! My grandmother was Norwegian and my grandfather was Swedish, so there was a real blending of cultures. She called these Norwegian meatballs, but maybe they are Swedish? Who's to say?!
Provided by KCShell
Categories Meat
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Mix ground beef, ground pork, bread crumbs, milk, egg and spices; mix well.
- Shape into 1 inch balls.
- Heat 1 tbs butter in pan.
- Place meat balls in pan and cook, turning as necessary to completely cook meat balls.
- When meatballs are done, take them out of the pan and place them on a plate.
- Mix flour, sugar, salt and pepper together.
- To remaining drippings in pan, add flour mixture, stir with whisk.
- Add water to make a gravy.
- Slowly add 1 cup cream, stirring constantly.
- Stir until thick.
- Do not boil.
- Add meatballs to gravy and keep heat low.
- Allow flavors to blend.
- I would personally serve them with rice as a main course, but I don't think that would be traditional.
- I think my mom used them as appetizers- to go with a smorgasbord.
Nutrition Facts : Calories 685.8, Fat 51, SaturatedFat 25.7, Cholesterol 250.1, Sodium 1288.8, Carbohydrate 20.8, Fiber 0.9, Sugar 4.2, Protein 34.6
VIKING MEATBALL ON A STICK - COPYCAT
This is food served at Fairs and Nordic gatherings.The meatballs can be made and mixed, then refrigerated, cooked partially, then dipped in a batter and deep fried to finish cooking. This is always served at the Montana State Fair. This is goooood eating!!!!! Excellent with wild game/venison/ buffalo, but make sure you add the ground pork!
Provided by Montana Heart Song
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, mix the three meats.
- Saute onion in butter until translucent, not brown.
- In a separate container, add eggs, oatmeal and milk. Beat.
- Add all of the spices to the egg mixture and mix well.
- Add the cooked minced onions and the liquid.
- Beat until fluffy.
- Form meatballs with 1/2 cup meat.
- Preheat oven 400*.
- Spray Pam on baking pans.
- Place meatballs on greased pans, bake 15 minutes.
- Cool.
- Insert a wooden stick in the middle of each meatball.
- Heat oil to 375*.
- Dip in the pancake batter. Batter should not be drippy.(A spoon can be used to cover the top of the meatball by the stick.).Cook until a golden brown. Roll to cook all sides.
- Serve with a napkin wrapped around the stick.
- Dip the "Viking" in any condiments. I quarantee that you can't eat just one!
Nutrition Facts : Calories 298.3, Fat 17.6, SaturatedFat 7.4, Cholesterol 156.7, Sodium 705.1, Carbohydrate 7.5, Fiber 0.9, Sugar 1, Protein 26
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- Bring this to a simmer and add all the meatballs. Add Maggi, salt and pepper to taste and let the meatballs cook about 10 minutes at a gentle simmer, turning them once or twice to coat. Serve with potatoes.
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