Norwegian Meatballs - Kjottkaker

Side story: I was really tired and woke up late on Saturday but because of my dedication to this exploration I still make the best meatballs ever. Thanks to my hubby who went out to buy the ingredients needed.


Norwegian Meatballs - Kjottkaker

Trivia:"Kjøttkaker - meatballs: the Norwegian variety is simpler than the Swedish, and served in a brown sauce (sauce espagnol) rather than a cream-sauce. Potatoes, stewed peas or cabbage and carrots are served on the side. Many like to use a jam of lingonberries as a relish. " wikipedia

Meatballs:
4 slices white bread
3/4 cup hot skim milk
1 pound extra-lean ground beef
1/2 pound ground pork
2 eggs, beaten
1/4 teaspoon nutmeg
1/4 teaspoon pepper
1/8 teaspoon allspice
1/2 cup chopped onion
2 teaspoons salt
2 teaspoons vegetable oil

Gravy:
4 tablespoons butter
4 tablespoons all-purpose flour
2 teaspoons beef bouillon base
2 1/2 cups boiling water
In a large bowl, soak bread in hot milk until absorbed. Add all remaining meatball ingredients; mix well. Shape into 1-inch balls.
Brown meatballs in a large nonstick skillet; add a little oil if necessary to keep from sticking. Drain; place meatballs in large casserole dish.
Preheat oven to 350°F (175°C).
To make gravy, melt butter in a medium saucepan. Stir in flour. Mix bouillon into boiling water; add to flour mixture. Cook and stir until thickened. Pour over meatballs.
Bake for 30 minutes. Serve over hot cooked rice or noodles.

Lastlt Serve with enthusiasm

Ref: international food