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  • Norwegian Meatballs in Gravy
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    By Andreas Viestad

    Norwegian Meatballs in Gravy

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    If you ask a Norwegian what kind of food reminds them of an everyday meal at their grandparents, I bet most would answer meatballs in gravy.
    Serve with boiled potatoes and lingonberries (or cranberries).

    PREPARATION:

    • 1 Combine meat, onion, eggs, spices, and salt.Tear the bred into small pieces. Soak in milk for a few minutes. Combine with meat mixture.
    • 2 Using a tablespoon dipped in water, form the meat mixture into small balls, and fry them in butter. Turn to brown on all sides. Make sure not to crowd the pan – you might have to cook them in several batches.
    • 3 When all of the meatballs are properly browned, there should be some fat left in the pan. If not, or only very little, add a couple of tablespoons of butter. Add the flour and cook until grainy and brown, a roux. Stir in stock, little by little. Bring to a boil. It should thicken into a nice, golden brown sauce. If it is not thick enough, sift in a little more flour.
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  • If you ask a Norwegian what kind of food reminds them of an everyday meal at their grandparents, I bet most would answer meatballs in gravy.
    Serve with boiled potatoes and lingonberries (or cranberries).

    PREPARATION:

    • 1 Combine meat, onion, eggs, spices, and salt.Tear the bred into small pieces. Soak in milk for a few minutes. Combine with meat mixture.
    • 2 Using a tablespoon dipped in water, form the meat mixture into small balls, and fry them in butter. Turn to brown on all sides. Make sure not to crowd the pan – you might have to cook them in several batches.
    • 3 When all of the meatballs are properly browned, there should be some fat left in the pan. If not, or only very little, add a couple of tablespoons of butter. Add the flour and cook until grainy and brown, a roux. Stir in stock, little by little. Bring to a boil. It should thicken into a nice, golden brown sauce. If it is not thick enough, sift in a little more flour.
    Print Friendly
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