Norwegian Meatballs in Gravy

 For Christmas Eve, I like to keep to a general theme of some Scandinavian flavors.   I tried Norwegian Meatballs this year, and they did not disappoint.  This may be a new standard along side of our lefse.   This makes about 75 meatballs, so plan accordingly based on your crowd.  Meatballs in 2023, anyone?  (Update:  There were meatballs in 2023.)

A super-great thing about this recipe is that you can make the meatballs ahead of time and stick them in the freezer--Time saver!!  I would still recommend doing the gravy day-of.

I used my round shallow casserole enamel to make the sauce and add meatballs.  Worked great!

Norwegian Meatballs in Gravy

Meatballs

2 eggs, lightly beaten

1 c. milk

1 c. plain bread crumbs

1/2 c. onion, chopped finely

2 t. salt

2 t. sugar

1/2 t. ginger

1/2 t. nutmeg

1/2 t. allspice

1/4 t. pepper

2 lbs. ground beef

1 lb. ground pork

Mix all ingredients above except the meat.  Let it sit until the liquid is absorbed.

Add the meat and mix until well blended.  Shape into 1 inch meatballs.

Place the meatballs on a greased rack in a shallow baking pan.  Bake at 400 degrees until browned, about 18 minutes or until thermometer reads 160 degrees.  Drain and set aside, or cool completely and freeze them.

Gravy

2 T. finely chopped onion

3 T. butter

5 T. flour

4 c. beef stock

1/2 c. whipping cream

Dash of cayenne pepper

Dash of pepper (white if you have it)

Sauté onion in butter.  Add the flour and brown lightly.  Slowly add the the broth.  Cook and stir until smooth and thickened.  Blend in the cream, cayenne, and pepper.

Add the meatballs to heat through, but don't bring it to a boil.

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c = cup

T = tablespoon

t = teaspoon

lb = pound

NY Strip Steaks in Cast Iron

 It was waaaaayyyy to cold to grill out, so we pulled out the trusty old cast iron to prepare our steaks.   I love a grilled steak, but this was definitely an acceptable alternative.

NY Strip Steaks in Cast Iron

2 NY Strips

2 T. olive oil

3 T. butter

salt and pepper to taste

sprigs of fresh rosemary (feel free to add thyme if you like)

2 -3 cloves smashed garlic

Preheat the oven to 425 degrees.

Add the olive oil to a medium-high heated cast iron on the stovetop.   Pan sear the steaks 3-5 minutes on one side and flip for another 2-3 minutes on the other.

Add the butter, garlic, rosemary/thyme to the cast iron.  As the butter melts, spoon it over the steaks.

Pop the cast iron in the oven and finish off to the desired doneness, use your meat thermometer--probably about 8-10 minutes.  

Let them rest 5 minutes before slicing.

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T = Tablespoon

Slow Cooker Chicken Thighs and Mushroom Gravy

This recipe is great over pasta or with a side of mashed potatoes.  And it can be started in the afternoon if you need a last minute meal in a slow cooker.

Slow Cooker Chicken Thighs and Mushroom Gravy

1 c. chicken stock

2 1/2 T. flour

1 c. sliced shallots

8 oz. sliced cremini mushrooms

4 oz. sliced fresh shitake mushrooms (if you can't find them, just use more cremini)

1/3 c. dry white wine

2 t. chopped fresh rosemary

8 boneless, skinless chicken thighs (about 1 1/2 pounds)

3/4 t. kosher salt

1/2 t. black pepper

garnish of flat leaf parsley

Whisk together the stock and flour in a slow cooker until blended  Add the shallots, mushrooms, wine, and rosemary.  Sprinkle the chicken with salt and pepper.  Arrange the chicken in the slow cooker, nestling it among the mushrooms and liquid.  

Cover and cook on low until the chicken is tender and the sauce has thickened, about 4 hours.

Remove the chicken, and transfer the rest to a saucepan.  Bring to a boil over medium-high heat.  Boil, stirring occasionally until the sauce is reduced to 2 cups, about 5 minutes.

Combine the chicken and sauce in a serving dish and garnish with parsley.

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T = tablespoon

t = teaspoon

oz = ounce

lb = pound