Norway − Norwegian Meatballs
Ingredients
- 0.3 cup milk
- 0.5 cup cornstarch
- 1 lb ground chuck
- 1 each onion, finely chopped
- 0.8 tsp salt
- 0.5 tsp ground nutmeg
- 0.3 tsp pepper
- 1 each egg
- 2 tbsp vegetable oil
- 2 each (13 1/2 oz.) cans beef broth
- 4 cup hot mashed potatoes
- 2/3 cup sour cream
Instructions
- 1
In large bowl, mix milk and 1/4 cup of the cornstarch until well blended.
- 2
Add meat, onion, salt, nutmeg, pepper, and egg.
- 3
Mix until well blended.
- 4
Refrigerate at least 20 minutes for easier shaping.
- 5
Shape chilled meat mixture into 1-inch balls.
- 6
In 12-inch skillet, over medium heat, heat oil until hot.
- 7
Cook meatballs, half at a time, until browned on all sides, about 8 to 10 minutes.
- 8
Remove with a slotted spoon.
- 9
Drain on paper towels.
- 10
Pour off all but 1/4 cup drippings, adding oil if necessary, to make 1/4 cup.
- 11
In a medium bowl, mix beef broth and remaining 1/4 cup cornstarch until well-blended.
- 12
Pour into skillet.
- 13
Over medium heat, cook while stirring constantly, until sauce boils and thickens.
- 14
Add the meatballs.
- 15
Reduce heat to low.
- 16
Cover and simmer 15 minutes.
- 17
Stir in sour cream and remove from heat.
- 18
Spoon hot mashed potatoes in center of platter.
- 19
With slotted spoon, place meatballs around potatoes.
- 20
Garnish potatoes with dill sprigs and serve gravy on the side.