Norwegian Meatballs in Brown Gravy

Name: Norwegian Meatballs in Brown Gravy
Prep time: 30 min
Cook time: 24 h
Total time: 24 h 30 min
Yield: 4-6 serving(s)
Ingredients: 177.44 ml onion, grated; 59.14 ml half-and-half; 29.58 ml cornstarch; 1 egg; 7.39 ml kosher salt; 1.23 ml ground nutmeg; 1.23 ml ground allspice; 1.23 ml ground black pepper; 453.59 g meatloaf mix (or equal parts of gound beef, pork, and veal); 29.58 ml unsalted butter; 14.79 ml olive oil; 946.36 ml beef broth, divided; 14.79 ml beef base; 44.37 ml all-purpose flour; 4.92 ml Kitchen Bouquet; salt and pepper

Submitted by CIndytc

"Another recipe I tried in Cuisine At Home Magazine and it was a real hit in my family...Easy and a great comfort food."

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photo by AZPARZYCH

Ready In:: 24hrs 30mins
Ingredients:: 16
Serves:: 4

ingredients

For the Meatballs
Whisk Together
177.44 ml onion, grated
59.14 ml half-and-half
29.58 ml cornstarch
1 egg
7.39 ml kosher salt
1.23 ml ground nutmeg
1.23 ml ground allspice
1.23 ml ground black pepper
Add and Shape
Heat
453.59 g meatloaf mix (or equal parts of gound beef, pork, and veal)
29.58 ml unsalted butter
14.79 ml olive oil
Prepare Brown Gravy
946.36 ml beef broth, divided
14.79 ml beef base
44.37 ml all-purpose flour
4.92 ml Kitchen Bouquet
salt and pepper

directions

Preheat oven to 400 degrees; line a baking sheet with parchment paper.
Whisk onion, half and half, cornstarch, egg, salt, and spices together in large bowl.
Add ground meats, blend to incorporatae, then scoop into thirty 1 1/2" meatballs, and place on the prepared baking sheet.
Heat butter and oil in a nonstick skillet over medium heat.
Roll meatballs between your palms, then brown in the butter mixture (in batches), about 2 minutes per side; do not cook through. Carefully transfer meatballs to a dutch oven, pour off fat from skillet, and return it to the burner over medium heat.
Prepare brown gravy:.
Deglaze the skillet the meatballs were sauteed in with 3 1/2 cups broth, scraping brown bits from the bottom of the pan. Stir in beef base and bring to a boil over medium heat.
Meanwhile, shisk flour and kitchen bouquet ina cut with the remaining 1/2 cup broth. Add this mixture to the simmering broth, stirring constantly.
Cook 5 minutes, skimming if necessary, then season with salt and pepper. Pour gravy over meatballs, cover pot, and braise 35-40 minutes in oven, or until meatballs are cooked through. Serve over mashed potoes or buttered noodles.

Questions & Replies

Can this dish be made ahead and frozen?

Cathy.Bus

Reviews

Really good flavor, and not hard to make, but a little salty. So cut back on the salt unless you like it that way.

Anonymous
I did use a reduced sodium broth and didn't think they were too salty. I made as written except just cooked on the stove top at medium heat covered for 35 minutes. They were cooked through and still juicy/tender. Served with recipe#276182 276182 and they went well together. Made for PAC Fall 2011.

AZPARZYCH
I had made my own meatballs and was looking for something different to make with them. I used your gravy recipe and it was wonderful. This was really a different recipe for us. We all enjoyed it. I did have to add more flour to thicken up the gravy.

bmcnichol
Thought this recipe was delicious but I agree with another review that said it was too salty (my husband always oversalts everything and even he agreed it was too much). I am planning to make these for an upcoming party and will be using reduced sodium broth to cut down on the salt. Also, I made the meatballs and froze them prior to cooking and am planning to throw them in the slow cooker with the broth mixture.

mollysparker
This recipe was exactly what we love for our Sunday Dinners.... pure comfort food. I did have to make some changes because of DH's allergies to gluten, milk, eggs and yeast. I used beef broth instead of cream in the meatballs and left the egg out completely. For the gravy I used cornstarch instead of flour and I served the meatballs over garlic mashed potatoes made with chicken broth instead of milk products. Even with those changes this dish was a hit with everyone from my 4-year old identical twin granddaughters all the way up to my 81-year old Dad. Served them with buttered peas on the side. The only complaint my DH had was that he could not use bread to sop up the delicious gravy! The recipe made 30 nice sized meatballs that were moist and flavorful and it was rich enough that after 6 of us ate there were still leftovers which I froze. We will have this meal very often!

Sooz Cooks

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Tweaks

This recipe was exactly what we love for our Sunday Dinners.... pure comfort food. I did have to make some changes because of DH's allergies to gluten, milk, eggs and yeast. I used beef broth instead of cream in the meatballs and left the egg out completely. For the gravy I used cornstarch instead of flour and I served the meatballs over garlic mashed potatoes made with chicken broth instead of milk products. Even with those changes this dish was a hit with everyone from my 4-year old identical twin granddaughters all the way up to my 81-year old Dad. Served them with buttered peas on the side. The only complaint my DH had was that he could not use bread to sop up the delicious gravy! The recipe made 30 nice sized meatballs that were moist and flavorful and it was rich enough that after 6 of us ate there were still leftovers which I froze. We will have this meal very often!

Sooz Cooks