Anna's Norwegian Meatballs with Gravy

Actually, they're "Mom's Meatballs" that I grew up with. There are many variations of what are popularly called Swedish meatballs, but Mom's rank up there with the best-tasting I've ever had. I suspect her meatball recipe was handed down from her Norwegian mother or was exchanged among the women in her Happy Hustlers Homemakers Club. (The Norwegian word for meatballs is kjøttkaker). Mom's recipe calls for both ground beef and ground pork, but you can skip the pork and still get a fine result. For true comfort food, serve the meatballs with mashed potatoes and a vegetable such as green beans or peas.

Anna's meatballs use three spices—nutmeg, allspice and ginger. Swedish versions contain none of them or only nutmeg (I'm not suggesting that they're not tasty but rather that Swedish meatballs are just different). If you don't have allspice or ginger, don't worry; you'll still get an excellent dish. Click the ScandiStyle Design logo for more of Anna's Norwegian recipes and for a great selection of Norwegian clothing (bunads and such) and other fine Scandinavian gifts.

What one reader says about the recipe: "I tried out Anna's meatballs on my brother and sister-in-law, connoisseurs of traditional (i.e., Lutheran church supper) Norwegian-American dishes, with fine results. A delicious version that's going to be very popular in the family."

Cooking oil. To avoid burning and smoking while browning the meatballs, use an oil with a high cooking temperature such as safflower or canola. Use one meatball as a test; it should sizzle in the oil while browning. If not, the oil is too cool and the meatballs will absorb the oil.

Makes about fifty 3/4" meatballs. Serves 6-8.

SHOPPING LIST:		Egg Onion Allspice Ginger Nutmeg
	Lean ground beef Lean ground pork Buttermilk (or whole milk) Dry bread crumbs
Prepare the meatball mixture
	Combine thoroughly in a bowl. Then shape into balls (anywhere from marble to walnut-sized); wet hands with water to keep meat from sticking Then roll the balls over a plate dusted with bread crumbs	1 pound (16 oz) ground beef 1/4 pound (4 oz) ground pork 1/2 cup (4 oz) buttermilk (or whole milk) 1/2 cup (4 oz) dry bread crumbs (unflavored) 1 egg yolk 2-3 tablespoons onions, minced 1/2 tsp salt 1/4 tsp ground black pepper 1/8 tsp each ground allspice, ginger, & nutmeg Optional: 1 tsp Worcestershire sauce
Then fry the meatballs
1	In a large skillet, heat 1-2 ounces oil OR just enough to cover the bottom of the pan. See cooking oil note above. When oil sizzles, cook meatballs in small batches. Fry about two minutes, then turn once with tongs and fry second side for two minutes (or until well browned).
2	Transfer meatballs to a cookie sheet covered with a layer of paper towels.
Next, make the gravy
1	In same skillet, stir in	1/4 cup (2 oz) all-purpose flour (if there isn't enough oil remaining in the skillet, add 1 tablespoon butter) 1 tsp sweet paprika (not the spicy stuff) salt and ground black pepper, to taste
2	Stir in	2-1/2 cups (20 oz) boiling water For richer gravy, use 1/2 water, 1/2 chicken stock OR 2 cups liquids and 1/2 cup sour cream
Finish the dish
	Return browned meatballs to gravy and simmer, covered, 20-40 minutes.