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Thelma Ellison's Norwegian Meatballs


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Thelma Ellison's Norwegian Meatballs 0 Picture


  • 1 lb lean ground beef
  • 1 egg
  • 6 Tbsp bread crumbs
  • 1/4 cup milk
  • 3/4 tsp celery salt
  • 1/4 tsp pepper
  • 1/8 tsp ground nutmeg
  • 1 Tbsp minced onion
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 2 cups beef broth



Step 1

In a large bowl beat beef, eggs, crumbs, milk, salt, pepper, nutmeg, and onion at high speed until smooth and light
Dip hands in cold water and shape into 1 inch balls
Melt butter in a large heavy skillet over medium heat
Add balls without crowding and cook until brown, shaking pan occasionally to brown evenly
Remove from skillet with slotted spoon
Stir flour into pan drippings until smooth
Cook 3 minutes until browned, stirring constantly
Stir in broth and cook, stirring until slightly thickened
Return meatballs to skillet
Reduce heat; cover and simmer about 15 minutes or until meatballs are cooked through


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