NORWEGIAN MEATBALLS

NORWEGIAN MEATBALLS

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups soft bread crumbs

  • ½

    cup half-and-half or light cream

  • ¼

    cup strong coffee

  • 2

    eggs, lightly beaten

  • 1

    medium onion, finely chopped

  • ¼

    cup finely snipped fresh parsley

  • 1

    tsp. nutmeg

  • 1

    pound lean ground beef

  • ½

    pound ground turkey or pork

  • ¼

    cup butter

  • ¼

    cup flour

  • 1

    cup beef broth

  • 1

    cup strong coffee

  • 1

    tsp. nutgmeg

Directions

In a large bowl, combine bread crumbs, half-and-half, and the 1/4 cup coffee. Let stand until mixture is evenly moist. Add eggs, onion, parsley, and 1 teaspoon nutmeg. Add beef and turkey. Mix well. Cover and chill for 2 hours. With moistened hands, shape mixture into 72 meatballs. In a very large skillet, melt 2 tablespoons of the butter over medium heat. Cook half of the meatballs in hot butter about 12 minutes or until done, carefully turning to brown evenly. With a slotted spoon, remove meatballs from skillet. Add remaining butter to skillet and repeat with remaining meatballs. Remove meatballs from skillet. Stir flour into pan drippings until smooth. Add broth, the 1 cup of coffee, 1 teaspoon nutmeg. Cook and stir over medium heat until thickened and bubbly. Return all meatballs to skillet; heat through, gently stirring occasionally.


Nutrition

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