Our Viking in the Vineyard, Erik, has approved these meatballs. Norwegian meatballs are flattened a little for ease in turning. The recipe is taken from Terese at The Country Basket.
1. Put the dry ingredients into a medium sized bowl: corn starch, flour, paprika, salt, pepper, and nutmeg.
2. Add milk and whisk well until no lumps remain.
3. Add meat and stir with a spoon until completely combined and sticky.
4. Add olive oil or butter to a frying pan on medium-low heat.
5. Shape meat balls with spoons or a meatball scoop, dipping your tool of choice in water now and again to keep meat from sticking.
6. Drop the meatballs on the frying pan, flattening them a little bit with a turner.
7. Cover and fry until browned on the top and bottom, a few minutes on each side.
8. Keep hot until ready to serve.
1. In a medium sized sauce pan on medium-low heat, melt butter.
2. Add flour and onion powder. Whisk together into a smooth roux, and cook while whisking now and again until the flour mixture has turned medium brown. This should take 8 to 10 minutes.
3. Pull away from the heat and add all of the water while quickly whisking together to avoid lumps. Be careful; the flour mixture will be very hot and may hiss loudly when you add cold liquids. Alternatively you can heat the liquid before adding.
4. Add the beef base and bring to a boil while whisking often. The gravy will thicken. Reduce the heat and boil gently for 7-10 minutes until smooth. Stir occasionally.
5. Add the meatball drippings from frying which will add a lot of great flavor.
6. Add heavy cream and stir well. (Optional)
7. Serve gravy over meatballs.
Norwegians appreciate simple, comfort foods. We enjoy them as they do with either boiled or roasted potatoes and steamed veggies. For a special and delicious treat, add a side of braised red cabbage and your favorite red or rosé wine.