by fiveandspice
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fiveandspice's Notes:
Expand1/3 pound lean ground beef Ask a question about this ingredient
1/3 pound ground pork Ask a question about this ingredient
1/3 pound ground veal (if veal is unavailable use 1/2 lb each of beef and pork) Ask a question about this ingredient
1 egg Ask a question about this ingredient
2/3 cups Panko bread crumbs Ask a question about this ingredient
1/2 cup whole milk Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1/2 teaspoon ground pepper Ask a question about this ingredient
1/4 tablespoon ground nutmeg Ask a question about this ingredient
1/4 teaspoon ground ginger Ask a question about this ingredient
1/4 teaspoon allspice Ask a question about this ingredient
6 tablespoons butter Ask a question about this ingredient
1/4 cup flour Ask a question about this ingredient
4 cups chicken broth Ask a question about this ingredient
1/2 onion, skin removed but left in tact Ask a question about this ingredient
1/4 cup sour cream Ask a question about this ingredient
2 tablespoons red wine Ask a question about this ingredient
dashes gravy browning agent (eg. Kitchen Bouquet) Ask a question about this ingredient
3-4 thin slices of gjetost, Norwegian brown goat cheese (optional, since this is an acquired taste) Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
In an electric mixer (Kitchen Aid), mix together the ground meats, the egg until combined. Form a well in the middle and add the breadcrumbs then pour the milk onto the breadcrumbs and allow to sit for a minute or two to soften them. Then, whip the meats, crumbs, and milk together for several minutes until very well combined and lightened in texture.
Ask a question about this stepForm the meat into balls about the size of golf balls. Heat a couple of Tbs. or so of butter in a large Dutch oven and fry the meatballs, carefully turning until they are well browned on all sides, but not cooked through. Do not crowd the meatballs in the pan, you may have to fry them in two batches to make sure they don’t steam each other.
Ask a question about this stepOnce all of the meatballs have been browned, return them all to the Dutch oven, add the half onion, and pour the broth over them, using enough broth to cover them halfway. Simmer until they are cooked through, about 20 minutes. Remove from heat and remove the onion.
Ask a question about this stepTo make the gravy, in a saucepan over medium-low heat, melt the remaining 4 Tbs. of butter. Stir in the flour to make a roux and allow to cook for a minute. Then (this is the slightly tricky part), bit by bit, whisk the broth that the meatballs were cooking in into the roux, whisking vigorously to prevent clumping.
Ask a question about this stepIf you didn’t use all of the broth to cook the meatballs, add the rest of the broth to the gravy and bring to a simmer. Turn to very low heat. Whisk in the sour cream, wine, gravy browner, and gjetost if desired. Stir in salt and pepper to test. Also adjust the rest of the flavorings to taste.
Ask a question about this stepIf the gravy is too thick, add in a little hot water from the potatoes that you should be boiling at the same time (you always eat meatballs and gravy with potatoes!).
Ask a question about this stepWhen the gravy is seasoned to your liking, pour it over the meatballs in a serving dish. Serve with boiled or mashed potatoes, sweet-sour red cabbage, and a green vegetable. Vær så god!
Ask a question about this stepOops! You're right. The spices go in at the same time as the breadcrumbs.
I'm so glad you enjoyed them. It's an especially good dish to keep up one's sleeve as cold weather starts to roll in!
Oooh, yummm. This looks so good!! ;o)
Thanks Antonia James!
YUM! When you say "in an electric mixer" do you mean a kitchen aid and not a processor? I am guessing yes. Need to look up gjetost - have never heard of it but I have never met a cheese I didn't like! Well - except the stinking bishop ...
Oh yes, I do mean a kitchen aid. I'll change that in the recipe to clarify. I hope you find some gjetost and try it. Personally, I LOVE it. but a lot of my friends here in the states don't. Actually, it's not technically a cheese because it's made of whey that has been boiled down until it is a solid. It's a very unique savory, caramelly flavor.
This sounds really good. I'm saving and can't wait to try it.
I hope you do! Let me know how you like it.
I always think it's the most fun to be able to share an old family recipe! I'm a sucker for extremely traditional foods.
Gravy. Yum...This sounds like something my kids will love. Thanks for the recipe!
It's very kid friendly - at least, it sure was my brothers' and my favorite, growing up. I hope you get a chance to try it.
Thanks for all of the great tips! I hadn't thought of adding it to meat sauces, but that makes sense, to add a kind of richness. I like the idea of using it with duck...
Haha, but agree on which side? I come down on the side of thinking it's one of the best things in existence. Paired with a thick slice of hardy bread and a decent smear of fresh creamery butter, it's my favorite breakfast.
I am crazy about gjetost, having tried it as a daring 18 year old with a Eurailpass and a burning desire to see as many new places as I could, and to eat as many new and unusual things as possible. One of my traveling companions wanted to travel to the very end of the line in Norway, which we did. The food we had in Scandinavia was amazing. I remember the gjetost vividly. I'd never had anything like it, and actually haven't since. Would love to find some. In the meantime, I plan to make these meatballs this weekend!! ;o)
Like your recipe, and also the inclusion of gjetost. Have you ever made it? I've tried to make some, as I can't bear to throw away the whey from making goat cheeses, but I'm having trouble keeping it from drying out at the end of the cooking process. I love the flavor anyway. How else do you all use/cook with gjetost?
I've never made gjetost - because I've never actually made my own goat cheese - but I've definitely thought about it. So, if you figure out a way to keep it from getting dry, I'd certainly love to know about it! As for ways of using it, I mostly put it into sauces for meat dishes (it's a must if you're making reindeer, but most people probably don't do that. It would be really good with duck too), or else I just use it as a topping for bread (including lefse or Norwegian waffles) sometimes with just a little bit of jam. I bet it would be good stirred into hot oatmeal. And, I'd imagine you could do some interesting things with it to make a dessert since it has that caramel note, maybe in a cheesecake or an ice cream, or in crepes. It's especially nice with the flavor of lingonberries (similar to cranberries).
Rick Field is the founder of the pickle company Rick's Picks.
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Just had these for dinner and everyone loved them. I have to confess that I had to use all beef and left out the gjetost. Umm...also, when are you suppose to add the nutmeg, ginger and allspice? I presumed it was to the meatballs. So homey and yummy, thanks!