Makes 28 meatballs
These meatballs are easy to make and
very tasty. They also freeze well. I like to serve them over jasmine rice or
egg noodles.
Serves 6
Meatballs:
2 slices white bread, without the crusts, torn into pieces,
or ¼ cup dried crumbs
1/4 cup milk
3/4 pound ground beef
3/4 pound ground pork
1 small onion, grated or very finely chopped
1 egg
1/8 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/8 teaspoon ground ginger
Salt and freshly ground black pepper
Butter and vegetable oil for frying meatballs
Gravy:
2 tablespoons flour
2 cups beef stock
1/4 cup heavy cream
Cardamom
Allspice
Salt and freshly ground black pepper
Fresh parsley, for garnish
Oven at 350 degrees.
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.)
Heat butter and oil in a large, deep skillet over medium-high heat. Add the meatballs, about 8 to 10 at a time, and gently brown on all sides, about 5 to 7 minutes. Shake the skillet now and then so meatballs stay round and brown evenly. Place them on cookie tray and continue browning the remaining meatballs. When all the meatballs are browned, place on cookie tray and bake for 15 minutes.
To make gravy, add flour and stir with a whisk for 1 minute. Add stock and let it simmer for 5 minutes while scraping the bottom of the skillet with a spatula. Add more cardamom and allspice and taste for seasoning. Add the cream and cook for another 5 minutes over medium heat.
To serve, arrange the meatballs on a serving platter, pour
hot gravy over them, and garnish with parsley. Serve with boiled new potatoes,
lingonberry sauce, and lefse.