Norwegian Meatballs in Brown Gravy

By Addie

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

Ingredients

• 3/4 cup onions, grated
• 1/4 cup half-and-half
• 2 tablespoons cornstarch
• 1 eggs
• 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 mixture (or equal parts of gound beef, pork, and veal)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil

Preparation

Step 1

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 incorporate, 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, whisk flour and kitchen bouquet in a cup 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 potatoes or buttered noodles.
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REVIEWS:

I had made my own meatballs and was looking for something different to make with them. I used your gravy recipe and it was wonderful. This was really a different recipe for us. We all enjoyed it. I did have to add more flour to thicken up the gravy.

I did use a reduced sodium broth and didn't think they were too salty. I made as written except just cooked on the stove top at medium heat covered for 35 minutes. They were cooked through and still juicy/tender. Served with Gouda Mashed Potato Casserole 276182 and they went well together.

Thought this recipe was delicious but I agree with another review that said it was too salty (my husband always oversalts everything and even he agreed it was too much). I am planning to make these for an upcoming party and will be using reduced sodium broth to cut down on the salt. Also, I made the meatballs and froze them prior to cooking and am planning to throw them in the slow cooker with the broth mixture.

This recipe was exactly what we love for our Sunday Dinners.... pure comfort food. I did have to make some changes because of DH's allergies to gluten, milk, eggs and yeast. I used beef broth instead of cream in the meatballs and left the egg out completely. For the gravy I used cornstarch instead of flour and I served the meatballs over garlic mashed potatoes made with chicken broth instead of milk products. Even with those changes this dish was a hit with everyone from my 4-year old identical twin granddaughters all the way up to my 81-year old Dad. Served them with buttered peas on the side. The only complaint my DH had was that he could not use bread to sop up the delicious gravy! The recipe made 30 nice sized meatballs that were moist and flavorful and it was rich enough that after 6 of us ate there were still leftovers which I froze. We will have this meal very

I enjoyed this, but I thought it was just too salty! I used a mix of ground beef and ground pork, and served over mashed potatoes. DS loved them!

I made the recipe as posted except for one addition; I added sauteed mushrooms to the gravy. Hubby and an unexpected guest enjoyed the meatballs for dinner tonight. I served them over noodles with a side of green beans almondine. They both loved the flavor of the meatballs, and said the gravy was very tasty, but hubby would have preferred the gravy to be thicker. The gravy was quite thick when I added it to the covered casserole, and placed it in the oven to braise. Perhaps it was the addition of the sauteed mushrooms that thinned out the gravy? There is enough leftover for another meal. I will definitely make this again. Thanks for posting.

These were really good & certainly out of the usual for our household. I did add about 12 ounces sliced mushrooms to the gravy - DH gobbled it up though he teased me about the "bally dinner" as I served with Brussels sprouts (thought those were green beans in the freezer LOL).(trying to limit some carbs after the holidays) We will make this again. Thank you for a keeper recipe.

Very good meatballs and gravy. I served them over noodles the first meal and leftovers were served over rice. I really enjoyed the taste of the gravy. Thanks for posting Cindy. Made for Fall 2009 PAC.

This is amazing. The meatballs are light and the gravy id delicious. My whole family loves it. I have used the mixture for meatloaf with the gravy on it, and it's just as good. Shape the meatloaf on foil so it drains and bake 1 hour at 350 degrees.