Norwegian Meatballs in Gravy
If you ask a Norwegian what kind of food reminds them of an everyday meal at their grandparents, I bet most would answer meatballs in gravy. Serve with boiled potatoes and lingonberries (or cranberries).
INGREDIENTS:
List of ingredients
1 ½ pounds/ 750 grams minced beef (14% fat)
½ pound/250 grams minced pork
1-2 egg
½ onion, finely chopped
1 teaspoon allspice
½ teaspoon powdered ginger
1 teaspoon finely ground black pepper
2 teaspoons salt
3 slices stale bread
1 cup/2 ½ dl milk
Butter
3 tablespoon all purpose flour, or more
2 cups/5 dl beef stock
PREPARATION:
Combine meat, onion, eggs, spices, and salt. Tear the bred into small pieces. Soak in milk for a few minutes. Combine with meat mixture.
Using a tablespoon dipped in water, form the meat mixture into small balls, and fry them in butter. Turn to brown on all sides. Make sure not to crowd the pan – you might have to cook them in several batches.
When all of the meatballs are properly browned, there should be some fat left in the pan. If not, or only very little, add a couple of tablespoons of butter. Add the flour and cook until grainy and brown, a roux. Stir in stock, little by little. Bring to a boil. It should thicken into a nice, golden brown sauce. If it is not thick enough, sift in a little more flour.