Norwegian Meatballs with Brown Gravy For the Meatballs:
Whisk onion, half & half, cornstarch, egg, salt and spices together in a large bowl. Add ground meats, blend by hand to incorporate, then scoop into approximately thirty 1-1/2 inch meatballs. (I cover a cookie tray with parchment paper & lay them on it.) Heat butter & oil in a large frying or saute pan over medium heat. Roll meatballs between your palms, then brown in the pan (in batches), about 2 minutes per side, do not cook them through. Transfer meatballs to a dutch oven, stacking them as needed. Preheat oven to 400 degrees. Prepare Brown Gravy:
Meanwhile, whisk flour and Kitchen Bouquet in a small bowl with remaining 1/2 cup of broth. Add this mixture to the simmering broth, stirring constantly. Cook for 5 minutes, then season with salt & pepper. Pour gravy over the meatballs, cover pot, and braise 35 – 40 minutes, or until meatballs are cooked through. |
Previous Page |
Return Home |