Submitted by:  Angie Gammell

Norwegian Meatballs with Beef Gravy

I have one word to describe these — YUM! The original name for this is Kiottkaker. I got this recipe from my sister in law, Angie. She is such an amazing homemaker and excels in everything she does. You will love the flavor of this dish. This is definitely a keeper. Enjoy!

  • 4 slices white bread
  • 3/4 cup hot skim milk
  • 1/2 pound ground pork ((I used sausage))
  • 2 whole eggs
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon allspice
  • 1/2 cup onion (chopped)
  • 2 teaspoon salt
  • 2 teaspoon vegetable oil (for browning)

Gravy

  • 1/2 cup butter
  • 1/2 cup flour
  • 4 teaspoons beef bouillion (or 4 cubes)
  • 5 cups boiling water
  1. In a large bowl, soak the bread in hot milk until absorbed and mushy. Add all the remaining meatball ingredients, except the oil. Mix very well, being careful to mush the bread throughout the mixture. Shape into 1" balls and brown in hot skillet with oil. Add more oil, if necessary, to keep meat from sticking to the pan. Drain; place meatballs in a large 9X13" casserole dish sprayed with non-sticking spray. Set aside. Preheat oven to 350 degrees.

Make Gravy to go on top of meatballs

  1. To make the gravy, melt butter in a saucepan, stir in the flour. Whisk until smooth. In a separate pan or large bowl, bring water and bouillion to a boil. (I used a microwave). Make sure the bouillion is dissolved. Then, gradually whisk in the butter/flour mixture making sure to whisk quickly so no clumps are formed. Season with salt and pepper. Pour over the meatballs and garnish with dry parsley. Bake uncovered for 30 minutes. Serve over hot steamed rice, egg noodles or boiled potatoes. Enjoy!

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