Directions: |
Directions:In large bowl, mix milk and 1/4 cup of the cornstarch until well blended. Add meat, onion, salt, nutmeg, pepper and egg. Mix until well blended. Cover. Refrigerate at least 20 minutes for easier shaping.
Shape chilled meat mixture into 1-inch balls. In 12-inch skillet, over medium heat, heat oil until hot. Cook meatballs, half at a time, until browned on all sides, about 8 to 10 minutes. Remove with a slotted spoon. Drain on paper towels.
Pour off all but 1/4 cup drippings, adding oil if necessary, to make 1/4 cup. In a medium bowl, mix beef broth and remaining 1/4 cup cornstarch until well blended. Pour into skillet. Over medium heat, cook while stirring constantly, until sauce boils and thickens.
Add the meatballs. Reduce heat to low. Cover and simmer 15 minutes. Spoon hot mashed potatoes in center of platter. With slotted spoon, place meatballs around potatoes.
Garnish potatoes with dill sprigs and serve gravy on the side. Makes 6 servings.
Creamy Meatballs: Prepare as directed. Just before serving, stir 2/3 cup dairy sour cream into gravy and meatballs. Serve with mashed potatoes. |
Personal
Notes: |
Personal
Notes: Ryan, Anastasia, Ethan Noyes, Braydon Kurhais, Kaycee, Erin, Jesse & August Anderson
*Jo-Anne,
Thank you so very much for all the Scandanavian recipes you and your family have shared with us. I am so happy that someone is passing these recipes on. Your family must take great pride in their heritage. I know that you researched the family tree. What a task and what a great gift to pass on to your children and generations to come.
Jackie
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This recipe for Norwegian Meatballs is from