Norwegian meatballs with spiced cream sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter; (1/2 stick) |
| 1 | small | Onion; chopped |
| 2 | slices | Day-old rye bread; crusts trimmed, |
| ; torn into | ||
| ; pieces(about 1 1/2 | ||
| ; cups) | ||
| ⅔ | cup | Beef stock or canned beef broth |
| 1 | Egg | |
| ¼ | teaspoon | Ground allspice |
| ¼ | teaspoon | Ground white pepper |
| ½ | pounds | Ground beef |
| ½ | pounds | Ground veal |
| 2 | tablespoons | All purpose flour |
| 1⅓ | cup | Beef stock or canned beef broth |
| 2 | tablespoons | Whipping cream |
| Ground allspice | ||
Directions
MEATBALLS
SAUCE
For meatballs:
Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Cool slightly. Combine bread and stock in large bowl. Mix in onion mixture, egg, allspice and pepper. Add ground beef and veal and blend well. (Can be prepared 3 hours ahead. Cover and chill.)
Shape meat into 1¼-inch balls. Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add meatballs and saute until cooked through and brown, turning occasionally, about 20 minutes. Using slotted spoon, transfer meatballs to platter and keep warm. Reserve drippings in skillet.
For sauce:
Add flour to drippings in skillet and stir over medium heat until brown, about 4 minutes. Gradually whisk in stock and cream. Simmer until sauce is thick and smooth, stirring frequently, about 5 minutes. Season to taste with allspice, salt and pepper. Pour sauce over meatballs and serve.
Makes about 30.
Bon Appetit December 1992
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