Norwegian meatballs with spiced cream sauce

1 servings

Ingredients

Quantity Ingredient
4 tablespoons Butter; (1/2 stick)
1 small Onion; chopped
2 slices Day-old rye bread; crusts trimmed,
; torn into
; pieces(about 1 1/2
; cups)
⅔ cup Beef stock or canned beef broth
1 Egg
¼ teaspoon Ground allspice
¼ teaspoon Ground white pepper
½ pounds Ground beef
½ pounds Ground veal
2 tablespoons All purpose flour
1⅓ cup Beef stock or canned beef broth
2 tablespoons Whipping cream
Ground allspice

Directions

MEATBALLS

SAUCE

For meatballs:

Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Cool slightly. Combine bread and stock in large bowl. Mix in onion mixture, egg, allspice and pepper. Add ground beef and veal and blend well. (Can be prepared 3 hours ahead. Cover and chill.)

Shape meat into 1¼-inch balls. Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add meatballs and saute until cooked through and brown, turning occasionally, about 20 minutes. Using slotted spoon, transfer meatballs to platter and keep warm. Reserve drippings in skillet.

For sauce:

Add flour to drippings in skillet and stir over medium heat until brown, about 4 minutes. Gradually whisk in stock and cream. Simmer until sauce is thick and smooth, stirring frequently, about 5 minutes. Season to taste with allspice, salt and pepper. Pour sauce over meatballs and serve.

Makes about 30.

Bon Appetit December 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes