Norwegian Meatballs
Back
  Home

 

 

Norwegian Meatballs


For each lb of ground beef, add:

1/4 lb of ground pork (have butcher regrind with beef)
1 egg, slightly beaten
1/2 c breadcrumbs
1/2 c milk
1 tsp salt
pepper as desired
1/4 tsp ginger
1/4 tsp Lawry's seasoned salts
2 tbs finely chopped onion


Mix in order given, knead thoroughly until mixture can be rolled easily (add water a tbs at a time to get a 'fluffy' consistency).

Form into round balls 1.5 inches in diameter.

Brown in deep skillet or dutch oven (buttered or greased).
When all have been evenly browned, cover with water or diluted beef broth (try Lipton's Herb w/Garlic, full pack for 2 or 3 lb's of meat).
Simmer on stovetop for an hour or in oven at 350.
Thicken gravy before serving.

Note on mixture: beef to pork ratio works from 4:1, 3:1 or even 2:1, depending on your tastes.

 

All trademarks and copyrights on this page are owned 2002 Roger Samdahl.

 
 
 
 
 
 
 
Home
Back