Meatballs Lutefisk Recipes

Steps:

• For the Norwegian meatballs: Small dice the yellow onions, or grate on a cheese grater on the largest holes. Warning: The cheese grater method is effective, but you'll likely have a tearful experience!
• Combine butter, 1 teaspoon salt and the grated onions in a small pot. Cook on medium-low until onions are browned and smelling sweet, about 1 hour. Remove from heat and allow to cool.
• Chop up rye bread by hand or in a food processor until crumbly, but don't obliterate it. Add heavy cream, whole milk, and rye breadcrumbs to a pot. Heat gently on low until breadcrumbs have absorbed dairy and are softened and aromatic, then remove from the heat.
• Grind allspice berries and black peppercorns together in a spice grinder until fine.
• Combine rye breadcrumbs, eggs, flour, caramelized onions, remaining teaspoon salt and the spices in a large mixing bowl. Mix together until a smooth paste forms, then incorporate the beef and pork, squeezing with your fingers to make sure the starchy ingredients break up into the meat. At the same time, make sure not to overwork the mixture, as that would yield tough meatballs.
• Let stand at least 2 to 3 hours in the fridge, then roll into balls. We roll our meatballs to 1 1/2-ounces each, but all you need to do is make sure your meatballs are consistently-sized, so they cook at the same rate when they hit the oven.
• Preheat the oven to 550 degrees F, preferably on convection. Roast meatballs until well-browned on the outside, about 10 minutes in a convection oven or 12 minutes in a conventional oven.
• For the surkal: Thinly slice cabbage (1/4-inch thick) with a knife or mandoline. Avoid cutting into the core; you just want the purple leaves.
• Toss cabbage and salt together in a large bowl and allow to sit.
• Combine white sugar, cider vinegar, red wine vinegar, ground caraway seed, bay leaf and 3 cups water in a large pot, then bring to a boil. Pour over cabbage and cover, then refrigerate for about 1 day. This will help lessen the harshness of the vinegars and soften the cabbage.
• After 24 to 36 hours, remove bay leaf and stir cabbage mixture to make sure caraway is well-distributed.
• Refrigerate until ready to eat.
• For the Gjetost cheese sauce: Melt the butter in a pot on medium heat and brown slightly. Add the flour and whisk well. Allow the roux to brown on medium-low heat until it reaches a rich golden brown color; it should smell nutty. This takes 20 to 30 minutes.
• Add the milk gradually in increments, whisking vigorously as you go. If you happen to have an immersion blender, run it through and get rid of any lumps. Reduce heat to low and watch carefully, whisking often and making sure the bottom doesn't burn. You want to see bubbles popping up to the surface every few seconds.
• Add the Madeira, white wine, salt and nutmeg. Cook until the sauce has thickened slightly, about 40 minutes, then grate the Gjetost cheese into the pot.
• Allow the sauce to cook gently and continue to thicken for about 1 1/2 hours. Be sure to whisk the bottom occasionally to get up any browned bits. If you have one, get your immersion blender in there and run it through until smooth and velvety. When finished, sauce should be the consistency of thick gravy and taste of toasty bread and goat cheese.
• Allow to cool for a half hour or so, then place in the fridge if you aren't going to use it right away.
• For the meatball lefse wrap: Preheat the oven to 500 degrees F.
• Halve 2 of the meatballs and roast until lightly browned, about 5 minutes. Toast a piece of lefse in a nonstick pan or better yet, on a lefse griddle, on both sides. Remove toasted lefse to a cutting board. Begin layering: 1/2 cup shredded green cabbage, 1/2 cup surkal/pickled cabbage, the heated meatballs and finally about 1/3 cup warm Gjetost cheese sauce. Roll it tightly like a burrito. Cut in half if you're sharing, but you probably won't want to.

Steps:

• In a large bowl, combine the eggs, milk, bread crumbs, onion and seasonings. Let stand until crumbs absorb milk. Add meat; stir until well blended. Shape into 1-in. meatballs. , Place meatballs on a greased rack in a shallow baking pan. Bake at 400° until browned, about 18 minutes or until a thermometer reads 160°; drain. Set aside. , For gravy, in a large skillet, saute onion in butter until tender. Stir in flour and brown lightly. Slowly add broth; cook and stir until smooth and thickened. Blend in the cream, cayenne and white pepper. Gently stir in meatballs; heat through but do not boil.

Steps:

• Set an oven rack in the middle position. Preheat the oven to 325 degrees F.
• Grease a 9-inch springform pan and line the bottom with parchment paper.
• To make the cake: In the bowl of a stand mixer fitted with whisk attachment, beat together the eggs and sugar until pale and fluffy, 3 to 4 minutes. Using a rubber spatula, scrape down the sides and bottom of the bowl, if needed. Beat in the water. Remove the bowl from the mixer. Gradually sift in the flour and baking powder and fold together with a rubber spatula until just combined. Transfer to the cake pan and bake until the center springs back when you poke it; 1 hour to1 hour and15 minutes. Cool in the pan.
• To assemble the cake: Once the cake is cooled, slice in half crosswise. Place the bottom of the cake cut-side up on a cake round or directly onto a cake stand or serving platter. Spread whipped cream on top and dot with a layer of sugared cranberries. Place the remaining half of the cake on top, cut-side down. Spread the whipped cream on the top and sides of the cake to cover. Decorate the top of the cake with remaining cranberries and a few sprigs of rosemary.
• In a large mixing bowl with a hand-mixer, or in the bowl of stand mixer fitted with the whisk attachment, beat the heavy cream, sugar, and vanilla to medium-stiff peaks.
• Just before assembling the cake, combine cranberries and sugar in a bowl and toss to coat.

Steps:

• Preheat the oven to 450 degrees F.
• Line 2 baking sheets with aluminum foil and coat with cooking spray.
• Heat a medium skillet over medium heat and add olive oil to coat. Add the onion and garlic and saute until translucent, about 5 minutes. Remove from the heat and allow to cool until no longer hot to the touch.
• Meanwhile, combine the eggs, breadcrumbs and 1/4 cup water in a large bowl. Allow to sit until the breadcrumbs are soaked through, about 5 minutes. Add the onions and garlic, parsley, mustard powder, brown sugar, salt, crushed red pepper, cinnamon, coriander, liquid smoke, allspice, cloves, ginger and some black pepper. Mix to combine, then add the ground beef. Mix until thoroughly combined; I like to use my hands to make sure that everything is evenly incorporated. Form 1-ounce balls, a little bigger than 1 inch in diameter, and place on the prepared baking sheets spaced 1 inch apart.
• Bake until cooked through and beginning to brown, about 20 minutes. Allow to cool slightly.
• Meanwhile, spread rye squares on a baking sheet and bake until lightly toasted, about 5 minutes. Top each toast with a squirt of brown mustard (about 1/2 teaspoon or as desired), 1 meatball and 1 pickle chip. Hold it all together with a toothpick and serve!

Steps:

• For the meatballs: Combine the breadcrumbs and milk in a large bowl and let sit for 5 minutes. Add the pork, Parmesan, salt, fennel seeds, garlic, onion, paprika, crushed red pepper, egg, parsley and a few turns of black pepper and mix to combine. It's easiest to do this with your hands. Form into 16 balls, each about 1 1/2 inches in diameter.
• Heat a thin layer of oil in a skillet over medium-high heat and cook the meatballs in batches, turning occasionally, until browned on all sides, about 8 minutes. Set aside to cool slightly.
• For the biscuits: Preheat the oven to 375 degrees F.
• Flatten each biscuit with your palm, add a half piece of mozzarella and top with a meatball. Pinch the edges of the dough around each meatball to seal. Place seam-side down in a 9-inch square baking dish. Bake until lightly browned, about 30 minutes.
• Meanwhile, heat the butter and oil in a small saucepan over medium-low heat. Add the garlic and crushed red pepper and cook for 2 minutes.
• When the biscuits have baked for 30 minutes, brush them with the butter mixture, sprinkle with the parsley, Parmesan and some flaky salt and continue to bake until golden and cooked through, 5 to 10 more minutes. Let cool slightly and serve with warm marinara for dipping.

Steps:

• Preheat oven to 350°.
• Soak breadcrumbs in milk for 10-15 minutes.
• Mix all ingredients together, EXCEPT the tomato soup.
• Form into balls, a little smaller than a golf ball.
• Brown in 1-2 T. CRISCO, is desired.
• Place in a baking dish & pour the soup over the top.
• Cover & bake for 45-50 minutes.
• Uncover & bake 15 minutes longer.
• NOTE: You can substutute cream of mushroom soup with a capful of Kitchen Bouqet added, if desired.

Steps:

• Bring a large pot of salted water to a boil over medium-high heat.
• For the sauce: Heat the olive oil in a large Dutch oven over medium heat. Add the onion and season with salt. Cook, stirring occasionally, until it begins to soften, 3 to 4 minutes. Add the garlic, dried oregano and crushed red pepper and cook until fragrant, 30 seconds to 1 minute. Add both types of canned tomatoes and 1 cup of water from the pasta pot. Bring to a boil and then reduce to a simmer until thickened and flavorful, 10 to 15 minutes.
• Once the meatballs are browned and the sauce has thickened, nestle the meatballs into the sauce and spoon a little of the sauce over each meatball. Reduce the heat to a gentle simmer, cover and simmer while the pasta cooks, about 10 minutes.
• Add the spaghetti to the boiling water and cook until al dente. Drain the spaghetti and place on a platter. Spoon some sauce onto the spaghetti and toss to coat. Nestle the cooked meatballs into the noodles. Top with desired amount of sauce, a drizzle of olive oil, the fresh basil and grated Parmesan cheese, for serving.
• Place an oven rack in the middle position. Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
• Combine the beef and sausage in a large bowl and spread out the meat with a wooden spoon. Season with salt. Add the eggs, breadcrumbs, Parmesan, onion, parsley and garlic in a large bowl and mix well with your hands to combine. Divide into 8 equal balls. Use your thumb to hollow out the center of a ball so it resembles a bowl. Stick a mozzarella ball inside and press to seal the mozzarella inside the meat mixture. Roll into a ball and place on the baking sheet. Repeat with the remaining meat mixture and mozzarella.
• Bake until the meatballs are well browned, 18 to 22 minutes. (They will cook more in the sauce).

Steps:

• Bring water and salt to a rolling boil. Add lutefisk and return to a boil. Remove from the heat, cover, and let sit for 8 minutes. Check with an instant-read thermometer to make sure the internal temperature has reached 140 degrees F (60 degrees C).
• Carefully remove lutefisk from water using a scoop strainer or skimmer spoon. Cover with melted butter and serve immediately.

Steps:

• Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
• In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
• Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.