Norwegian Meatballs with Brown Gravy

By ezunich

Ingredients

• Brown Gravy:
• 3/4 cup onion, grated
• 1/4 cup half-and-half
• 2 T. cornstarch
• 1 egg
• 1 1/2 t. kosher salt
• 1/4 t. ground nutmeg
• 1/4 t. ground allspice
• 1/4 t. ground black pepper
• 2 Ib, meatloaf mix, see left (or equal parts of ground beef, pork, and veal)
• 2 T. unsalted butter
• 1 T. olive oil
• 4 cups beef broth, divided
• 1 tbs beef base
• 3 tbs flour
• 1 tsp Kitchen Bouquet
• Salt
• Pepper

Details

Servings 30

Preparation

Step 1

Whisk together: onion, half and half, cornstarch, egg, kosher salt, nutmeg, allspice, black pepper.
Add meatloaf mix. Shape into 1 1/2 meatballs. Place on baking sheet.
Heat butter and oil in a nonstick skillet over medium heat. Take meatballs and brown in butter mixture, about 2 minutes per side. (Work in batches) 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 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 or until meatballs are cooked through.