Norwegian Meatballs
Yield: About 2 dozen meatballs
Cook Time: 20 minutes for browning meatballs / 2-9 hours in slow cooker, depending on cooking temperature.
Tips: Meatballs may be browned in broiler or in skillet. Maybe also be served as a main course alone or over rice or pasta.
Suggestion: Also delicious served as a main course over rice.
Ingredients
- 1 1/2 lbs. extra-lean ground beef
- 1/2 lb. extra-lean ground pork (or veal)
- 1 egg
- 1 cup mashed potatoes
- 1/2 cup dry bread crumbs
- 1/2 cup milk
- 2 teaspoons seasoned salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 teaspoon brown sugar (firmly packed)
- 1/2 cup flour
- 1 cup beef broth (canned or made with boullion cube and water)
- 1/2 cup heavy cream
- 1/2 cup chopped parsley
Directions
In a large mixing bowl, combine all ingredients except flour, beef broth, heavy cream and chopped parsley. Blend well with hands or utensil and shape into balls (1 1/2-inch for main course servings and 1 inch for appetizer servings). Roll lightly in flour, then place on rack of broiler pan in preheated 400° oven for 20 minutes. (Alternatively, you can brown meatballs in a skillet (cooking 1/2 of the meatballs at a time) with 1-2 tablespoons oil over medium heat until lightly browned on all surfaces - about 10 minutes).
Slow Cooker Method
Once meatballs are browned, place in slow-cooker. Pour beef broth over meatballs and cover and cook on low setting for 7-9 hours. (Alternatively, cook on medium setting for 4-5 hours, or on high setting for 2-3 hours.
Just before serving, carefully transfer meatballs to a serving platter and cover with aluminum foil to keep warm (while leaving broth in slow cooker). Stir heavy cream into broth in slow-cookier and turn heat up to high. Mix until smooth and heated through (about 1-3 minutes). Remove foil from meatballs and pour sauce over meatballs. Garnish with sprinkles of chopped parsley.
Skillet Method
After browning meatballs, add beef broth to skillet and bring to a boil. Immediately reduce heat to a low simmer and cover. Cook for 30-60 minutes. Transfer meatballs (while leaving broth in skillet) to a bowl or dish and cover with aluminum foil to keep warm. Stir heavy cream into broth in skillet and turn up heat to medium to create a constant gentle boil. Stir until smooth and heated through (about 1-3 minutes). Remove foil from meatballs and pour sauce over meatballs. Garnish with sprinkles with chopped parsley.
Slow Cooker Method
Once meatballs are browned, place in slow-cooker. Pour beef broth over meatballs and cover and cook on low setting for 7-9 hours. (Alternatively, cook on medium setting for 4-5 hours, or on high setting for 2-3 hours.
Just before serving, carefully transfer meatballs to a serving platter and cover with aluminum foil to keep warm (while leaving broth in slow cooker). Stir heavy cream into broth in slow-cookier and turn heat up to high. Mix until smooth and heated through (about 1-3 minutes). Remove foil from meatballs and pour sauce over meatballs. Garnish with sprinkles of chopped parsley.
Skillet Method
After browning meatballs, add beef broth to skillet and bring to a boil. Immediately reduce heat to a low simmer and cover. Cook for 30-60 minutes. Transfer meatballs (while leaving broth in skillet) to a bowl or dish and cover with aluminum foil to keep warm. Stir heavy cream into broth in skillet and turn up heat to medium to create a constant gentle boil. Stir until smooth and heated through (about 1-3 minutes). Remove foil from meatballs and pour sauce over meatballs. Garnish with sprinkles with chopped parsley.