Norwegian Meat Balls and Gravy (KJØTTKAKER) – 6 SERVINGS
- 2 tablespoons butter
- 6 tablespoons finely chopped onion
- 1 lb. ground beef
- ¼ lb. ground, lean pork
- ½ cup (½ slice) soft bread crumbs
- ½ cup milk
- 1 egg, beaten
- 2 teaspoons sugar
- 1 ¼ teaspoons salt
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- 2 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup water
- 1 cup cream
For Meat Balls—Heat in a large, heavy skillet over low heat 2 tablespoons butter. Add and cook over medium heat until the onion is golden yellow, stirring occasionally. Combine and mix together lightly the onion and 1 lb. ground beef, ¼ lb. ground lean pork, ½ cup (½ slice) soft bread crumbs, ½ cup milk, 1 egg beaten, and a mixture of 2 teaspoons sugar, 1¼ teaspoons salt, ½ teaspoon nutmeg, and ¼ teaspoon allspice. Shape the meat mixture into 1-inch balls. Heat in the skillet over low heat 2 tablespoons butter. Add the meatballs and brown over medium heat. Shake the pan frequently to obtain even browning and to keep the balls round. When thoroughly cooked, remove the meatballs to a warm serving dish; keep warm while preparing gravy.
For Gravy—Add to the fat in the skillet a mixture of 3 tablespoons flour, 1 teaspoon sugar, ½ teaspoon salt, and ¼ teaspoon pepper. Heat until the mixture bubbles and the flour is lightly browned. Remove from heat; add gradually, stirring in, a mixture of 1 cup water and 1 cup cream. Cook rapidly, stirring constantly, until the mixture thickens; do not boil. Cook 1 to 2 minutes longer. Pour gravy over the meatballs in the dish. Serve at once.
