Norwegian Meatballs and Gravy

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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).

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Ingredients

  • 1 1/2 1 1/2 750 pounds/ 750 grams minced beef (14% fat)
  • 1/2 1/2 1/2 pound/250 grams minced pork
  • 1-2 1-2 1-2 egg
  • 1/2 1/2 1/2 onion, finely chopped
  • 1 1 1 teaspoon allspice
  • 1/2 1/2 1/2 teaspoon powdered ginger
  • 1 1 1 teaspoon finely ground black pepper
  • 2 2 2 teaspoons salt
  • 3 3 3 slices stale bread
  • 1 1 1 cup/2,5 dl milk
  • Butter
  • 3 3 3 tablespoon all purpose flour, or more
  • 2 2 2 cups/5 dl beef stock

Preparation

Step 1

PREPARATION:

1 Combine meat, onion, eggs, spices, and salt.Tear the bred into small pieces. Soak in milk for a few minutes. Combine with meat mixture.
2 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.
3 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.

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