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