Meatballs, Norwegian Meatballs

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Accuchef: Good served with a crusty bread and stout lager.

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  • 6

Ingredients

  • ----- Meatballs -----
  • 4 Tbsp Butter
  • 1 Onion, Chopped
  • 2 SLICES Rye Bread, Crusts Trimmed
  • 2/3 Cup Beef Stock
  • 1 Egg
  • 1/4 Tsp Allspice
  • 1/4 Tsp White Pepper
  • 1/2 Lb Ground Veal
  • 1/2 Lb Ground Beef
  • ----- Sauce -----
  • 2 Tbsp Flour
  • 1 1/3 Cups Beef Stock
  • 2 Tbsp Heavy Cream
  • 2 Tsp Ground Allspice

Preparation

Step 1

FOR MEATBALLS: Melt 1/2 the butter in a heavy skillet over medium heat. Add onion and sauté until translucent, cool slightly. Combine bread and stock in a large bowl, mix in onion, egg, allspice and pepper. Add ground meat and blend well. Shape meat into 1 1/4 inch balls. Melt remaining butter in heavy skillet over medium heat and sauté meatballs until cooked through and brown (about 20 minutes) turning occasionally. Transfer to a platter and keep warm. FOR SAUCE: Add flour to drippings in skillet and stir over medium heat until brown (about 4 minutes). Gradually whisk in the stock and cream. Simmer until sauce is thick and smooth stirring frequently about 5 minutes. Season to taste with allspice, salt and pepper. Pour sauce over meatballs and serve.

Per Serving: 305 Cal (58% from Fat, 29% from Protein, 13% from Carb); 22 g Protein; 19 g Tot Fat; 9 g Sat Fat; 7 g Mono Fat; 10 g Carb; 1 g Fiber; 39 mg Calcium; 2 mg Iron; 496 mg Sodium; 129 mg Cholesterol; AccuPoints = 7.5

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