Norwegian Meatballs In Brown Gravy Recipes

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MEATBALLS AND GRAVY



Meatballs and Gravy image

"CHRISTMAS was the time when our family forgot about the food budget and splurged on one special meal. I can still see Grandmother making dozens of these little meatballs! The hint of spices gives them a savory taste that makes them authentically Norwegian."

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 18

1 large egg
1/2 cup milk
1 tablespoon cornstarch
1 medium onion, finely chopped
1 teaspoon salt
Dash pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1-1/2 pounds lean ground beef (90% lean)
3 to 4 tablespoons butter
GRAVY:
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup beef broth
1/2 cup milk or half-and-half cream
Salt and pepper to taste
Minced fresh parsley, optional

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.

Nutrition Facts :

NORWEGIAN MEATBALLS



Norwegian Meatballs image

Make and share this Norwegian Meatballs recipe from Food.com.

Provided by shysavsianna

Categories     Pork

Time 30m

Yield 16 serving(s)

Number Of Ingredients 19

2 eggs, beaten
1 cup milk
1 cup dried breadcrumbs
1/2 cup minced onion
2 teaspoons salt
2 teaspoons sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon pepper
2 lbs ground beef
1 lb ground pork
3 tablespoons butter
2 tablespoons minced onions
5 tablespoons flour
4 cups beef broth
1/2 cup heavy cream
1 dash cayenne pepper
1 dash white pepper

Steps:

  • Combine eggs, milk, bread crumbs, onion and seasonings. Let crumbs absorb milk. Add meat.
  • Shape into 1 inches size.
  • Place on greased pan and bake 400 degrees for about 18 minutes.
  • For gravy, melt butter and saute onions until tender. Stir in flour and brown lightly. Slowly add broth. Cook until smooth and thickened.
  • Blend in cream, cayenne and white pepper.
  • Add meatballs and heat till boiling.

Nutrition Facts : Calories 305.2, Fat 21.1, SaturatedFat 9.4, Cholesterol 100.3, Sodium 655.2, Carbohydrate 9, Fiber 0.5, Sugar 1.3, Protein 18.7

AUTHENTIC NORWEGIAN KJøTTKAKER MEATBALLS



Authentic Norwegian Kjøttkaker Meatballs image

These old fashioned Norwegian meatballs are authentic; the real deal.

Provided by Terese, The Country Basket

Categories     Dinner

Time 30m

Yield 4

Number Of Ingredients 18

2 tablespoons corn starch (or potato starch)
1½ teaspoons all-purpose flour
1 teaspoon paprika powder
¾ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
⅓ cup + 1 tablespoon milk (or water)
1 Lb ground beef
Oil or butter for frying
-------------------------------------------------------------------------
GRAVY:
¼ cup butter
¼ cup flour
1 teaspoon onion powder OR a small, raw onion, finely chopped
2 cups water
4 teaspoons Better Than Bouillon Beef Base (or 4 bouillon cubes)
Drippings from the fried meatballs
¼ cup heavy cream (Optional)

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.
  • --------------------------------------------------------------------------------------------------------
  • 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.

NORWEGIAN MEATBALLS



Norwegian Meatballs image

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

2 large eggs, lightly beaten
1 cup whole milk
1 cup dry bread crumbs
1/2 cup finely chopped onion
2 teaspoons salt
2 teaspoons sugar
1/2 teaspoon each ground ginger, nutmeg and allspice
1/4 teaspoon pepper
2 pounds extra-lean ground beef (95% lean)
1 pound ground pork
GRAVY:
2 tablespoons finely chopped onion
3 tablespoons butter
5 tablespoons all-purpose flour
4 cups beef broth
1/2 cup heavy whipping cream
Dash cayenne pepper
Dash white pepper

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.

NORWEGIAN MEATBALLS IN BROWN GRAVY



Norwegian Meatballs in Brown Gravy image

Another recipe I tried in Cuisine At Home Magazine and it was a real hit in my family...Easy and a great comfort food.

Provided by CIndytc

Categories     Veal

Time P1DT30m

Yield 4-6 serving(s)

Number Of Ingredients 16

3/4 cup onion, grated
1/4 cup half-and-half
2 tablespoons cornstarch
1 egg
1 1/2 teaspoons kosher salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1 lb meatloaf mix (or equal parts of gound beef, pork, and veal)
2 tablespoons unsalted butter
1 tablespoon olive oil
4 cups beef broth, divided
1 tablespoon beef base
3 tablespoons all-purpose flour
1 teaspoon Kitchen Bouquet
salt and pepper

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.

Nutrition Facts : Calories 184.7, Fat 12.7, SaturatedFat 5.9, Cholesterol 67.4, Sodium 1598.8, Carbohydrate 11.9, Fiber 0.8, Sugar 1.4, Protein 5.9

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