Another delight that turns up on the potluck table at the Lutheran Church of the Reformation is traditional Norwegian meatballs.
These savory meatballs are said to be a staple at Norwegian Independence Day picnics on May 17. I’ve heard that they also appear at Christmas fetes.
Ingredients: 2 eggs, beaten; 1 cup 1/2 & 1/2; 1 cup dry bread crumbs; 1/2 cup minced onion; 2 teaspoons salt; 2 teaspoons sugar; 1 1/4 teaspoon salt; 1/2 teaspoon nutmeg; 1/2 teaspoon allspice; 1 tablespoon butter; 1/2 cup minced onion; 2 pounds lean ground beef; 1 pound ground pork
For the gravy: 3 tablespoons flour; 1 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup beef broth; 1 cup heavy whipping cream.
Directions: Mix the ground beef, pork, bread crumbs, milk, egg and spices well. Shape into 1-inch meatballs. Heat 1 tablespoon butter in pan. Place the meat balls in the pan and cook, turning as necessary to completely cook the meatballs. When the meatballs are done, drain and place them on a plate.
Prepare the Gravy: Mix flour, sugar, salt and pepper together, add to the remaining drippings in the pan and stir with a whisk. Add the broth and then add the cream, stirring constantly over low heat. Allow the flavors to blend. Serve as appetizers.