Norwegian Meatballs Viking Soul Food Style Recipes

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:

• In a large bowl, mix the three meats.
• Saute onion in butter until translucent, not brown.
• In a separate container, add eggs, oatmeal and milk. Beat.
• Add all of the spices to the egg mixture and mix well.
• Add the cooked minced onions and the liquid.
• Beat until fluffy.
• Form meatballs with 1/2 cup meat.
• Preheat oven 400*.
• Spray Pam on baking pans.
• Place meatballs on greased pans, bake 15 minutes.
• Cool.
• Insert a wooden stick in the middle of each meatball.
• Heat oil to 375*.
• Dip in the pancake batter. Batter should not be drippy.(A spoon can be used to cover the top of the meatball by the stick.).Cook until a golden brown. Roll to cook all sides.
• Serve with a napkin wrapped around the stick.
• Dip the "Viking" in any condiments. I quarantee that you can't eat just one!

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a jelly roll pan.
• Combine bread crumbs, milk, eggs, onion, ginger, salt, nutmeg, garlic, and black pepper in a mixing bowl. Let stand until bread crumbs absorb milk, about 5 minutes. Stir until just mixed and add ground beef. Mix until well blended. Shape mixture into 1-inch meatballs and place on the prepared pan.
• Bake in the preheated oven until browned, about 18 minutes. Set meatballs aside.
• Melt butter in a large skillet over medium-high heat. Saute onion until tender, about 3 minutes. Stir in flour and cook until lightly browned, about 2 minutes. Slowly add broth; cook and stir gravy until smooth and thickened, 5 to 10 minutes. Blend in cream, cayenne pepper, and black pepper.
• Gently stir cooked meatballs into gravy and heat through, but do not boil, about 5 minutes more.

Steps:

• Mix ground beef, ground pork, bread crumbs, milk, egg and spices; mix well.
• Shape into 1 inch balls.
• Heat 1 tbs butter in pan.
• Place meat balls in pan and cook, turning as necessary to completely cook meat balls.
• When meatballs are done, take them out of the pan and place them on a plate.
• Mix flour, sugar, salt and pepper together.
• To remaining drippings in pan, add flour mixture, stir with whisk.
• Add water to make a gravy.
• Slowly add 1 cup cream, stirring constantly.
• Stir until thick.
• Do not boil.
• Add meatballs to gravy and keep heat low.
• Allow flavors to blend.
• I would personally serve them with rice as a main course, but I don't think that would be traditional.
• I think my mom used them as appetizers- to go with a smorgasbord.

Steps:

• In a 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.
• Refrigerate at least 20 minutes for easier shaping.
• Shape chilled meat mixture into 1in balls. In a 12in skillet, over med heat, heat oil until hot.
• Cook meatballs, half at a time, until browned on all sides, about 8-10 minutes.
• Remove with a slotted spoon.
• Drain on paper towels.
• Pour off all but 1/4 cup drippings, adding oil if necessary, to make 1/4 cup.
• In a med bowl, mix beef broth and remaining 1/4 cup corn starch until well blended.
• Pour into skillet.
• Over med heat, cook while stirring constantly, until sauce boils and thickens.
• Add meatballs and reduce heat to low.
• Cover and simmer 15 minutes.
• Stir in sour cream and remove from heat.