Ingredients Jump to Instructions ↓

  1. 2 slices white bread, without the crusts, torn into pieces

  2. 1/4 cup whole milk or 1/4 cup half-and-half

  3. 3/4 lb ground beef

  4. 3/4 lb ground pork

  5. 1 small red onion (grated or very finely chopped)

  6. 1 egg

  7. 1/8 teaspoon ground allspice

  8. 1/4 teaspoon ground cardamom

  9. 1/8 teaspoon ground ginger

  10. 1 tablespoon parsley , dried

  11. 2 tablespoons butter or 2 tablespoons vegetable oil

  12. 2 cups low sodium beef broth

  13. 2 tablespoons flour

  14. 1/4 cup heavy cream

  15. 1/4 teaspoon onion powder

  16. 1/4 teaspoon garlic powder , granulated

  17. 1 tablespoon dried parsley

  18. 1/4 teaspoon salt

  19. 1/4 teaspoon pepper (freshly ground black)

  20. 1/4 cup fresh parsley

Instructions Jump to Ingredients ↑

  1. In a small bowl, soak the bread in the milk until soft. In a large bowl, combine all the meatball ingredients except the butter and oil, and add the soaked bread. Mix thoroughly until smooth, it's best to use your hands for this. Shape into small, golf-ball size meatballs (by dipping your hands in cold water, the meatballs won't stick to your hands.).

  2. Heat butter and oil in a large electric skillet or saute pan over medium-high heat. Add the meatballs without crowding, and gently brown on all sides, about 10 minutes. Shake the skillet now and then so meatballs stay round and brown evenly. Place them on a heated baking pan in a low oven to keep warm.

  3. To make gravy, deglaze the skillet with 1 cup of the stock, letting it simmer for 5 minutes while scraping the bottom of the skillet with a spatula. Strain the gravy into a clean saucepan and add the remaining 1 cup of stock. In a small bowl, mix the flour with 1/4 cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly to prevent lumps, until thickened slightly, about 3-5 minutes. Add the cream and season with salt and pepper.

  4. To serve, arrange the meatballs on a serving platter, pour hot gravy over them, and garnish with parsley. Traditionally served with boiled new potatoes, lingonberry sauce, and lefse. I just put over buttered noodles or cooked rice, and sprinkled with parsley.


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