Norwegian Meatballs
Ingredients
- 0.3 cup milk
- 0.5 cup cornstarch
- 1 lb ground chuck
- 1 piece medium onion, finely chopped
- 0.8 tsp salt
- 0.5 tsp ground nutmeg
- 0.3 tsp pepper
- 1 piece egg
- 2 tbsp vegetable oil
- 27 oz beef broth (two 13.5 oz cans)
- 4 cup hot mashed potatoes
- 0.7 cup sour cream
- 0 fresh dill sprigs for garnish
Instructions
- 1
In large bowl, mix milk and 1/4 cup cornstarch until well blended. Add meat, onion, salt, nutmeg, pepper, and egg. Mix until well blended. Cover and refrigerate at least 20 minutes.
- 2
Shape chilled meat mixture into 1-inch balls. In a 12-inch skillet, heat oil and cook meatballs until browned on all sides, about 8-10 minutes. Remove with a slotted spoon.
- 3
Pour off all but 1/4 cup drippings. Mix beef broth and remaining 1/4 cup cornstarch; pour into skillet. Cook, stirring constantly, until sauce boils and thickens.
- 4
Add the meatballs. Reduce heat to low, cover and simmer 15 minutes. Stir in sour cream and remove from heat.
- 5
Spoon hot mashed potatoes in center of platter, place meatballs around potatoes, and serve gravy on the side. Garnish with dill sprigs.