Norwegian Meatballs

Norwegian Meatballs

MEATBALLS:
1 heaping tablespoon mayonnaise
1/2 cup milk
1/2 cup bread crumbs
1/2 cup finely chopped onion
Salt & Pepper to taste
2 tsp sugar
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
2 lbs ground beef (95% lean)
1 lb ground pork

GRAVY:
2 Tbsp finely chopped onion
3 Tbsp butter
4 Tbsp flour
4 cups beef broth
1/2 cup sour cream
1 pkt brown gravy mix

In a large bowl, combine the mayo, milk, bread crumbs, onion and seasonings.  Let stand until crumbs absorb the milk.  Add the beef and pork and stir until well blended.  Shape into 1-inch meatballs.  Place on a greased rack in a shallow baking pan.  Bake at 400^F until browned, about 18 minutes or until a thermometer reads 160^; drain.  Set aside.

For the gravy, in a large skillet, saute the onion in butter until tender.  Stir in flour and brown gravy mix and brown lightly.  Slowly add the broth; cook and stir until smooth and thickened.  Whisk in the sour cream until mixture is smooth and the sour cream is well incorporated.  Gently stir in the meatballs; heat through but do not boil.

Serve over hot, cooked egg noodles, rice or mashed potatoes.

This was adapted from a Taste of Home recipe.  It was good, but next time I will increase the ginger, nutmeg and allspice to 1/2 tsp each and maybe add a pinch of dillweed.  I'll only use 3 Tbsp flour in the gravy.  And, I think I'll probably use heavy cream instead of the sour cream.