Norwegian Meatballs with Brown Gravy

Bower Hill Recipes - Meats

Norwegian Meatballs with Brown Gravy

For the Meatballs:

2 lb. Meatloaf mix – (beef, veal & pork)
3/4 cup grated onion
1/4 cup half & half
2 Tbsps cornstarch
1 egg
1-1/2 tsps kosher salt
1/4 tsp ground nutmeg
1/4 tsp ground allspice

Prepare Meatballs
Whisk onion, half & half, cornstarch, egg, salt and spices together in a large bowl. Add ground meats, blend by hand to incorporate, then scoop into approximately thirty 1-1/2 inch meatballs. (I cover a cookie tray with parchment paper & lay them on it.)

Heat butter & oil in a large frying or saute pan over medium heat. Roll meatballs between your palms, then brown in the pan (in batches), about 2 minutes per side, do not cook them through. Transfer meatballs to a dutch oven, stacking them as needed.

Preheat oven to 400 degrees.

Prepare Brown Gravy:

4 cups beef broth, divided
1 Tbsp Beef Base (not beef bouillon)
3 Tbsps flour
1 tsp Kitchen Bouquet
Salt & pepper to taste

Pour off fat from skillet / pan, return to medium heat. Deglaze with 3-1/2 cups of broth, scraping bits off the bottom of the pan. Stir in beef base & bring to a boil over medium heat.

Meanwhile, whisk flour and Kitchen Bouquet in a small bowl with remaining 1/2 cup of broth. Add this mixture to the simmering broth, stirring constantly. Cook for 5 minutes, then season with salt & pepper. Pour gravy over the meatballs, cover pot, and braise 35 – 40 minutes, or until meatballs are cooked through.

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