"My daughter makes Danish meatballs which are terrific. This similar recipe for Norwegian meatballs came in a newsletter from Viking Cruises."
- Serving Size: 1 (364.8 g)
- Calories 521.5
- Total Fat - 35.6 g
- Saturated Fat - 15.6 g
- Cholesterol - 170.3 mg
- Sodium - 1327.3 mg
- Total Carbohydrate - 15 g
- Dietary Fiber - 1.6 g
- Sugars - 3.9 g
- Protein - 34.2 g
- Calcium - 76.9 mg
- Iron - 4.1 mg
- Vitamin C - 5.7 mg
- Thiamin - 0.4 mg
Combine beef, pork and egg in a large bowl; make a well in the center and add breadcrumbs, salt, pepper, ginger, allspice and milk; let stand 2 minutes.
Add onion and parsley and mix together with your hands until completely incorporated; form into 1-inch (25-mm) balls.
Place 2 tablespoons butter in a large skillet over medium high, and working in batches, brown meatballs on all sides until cooked through, about 8 minutes per batch.
Transfer to a serving bowl; cover loosely to keep warm.
Reduce heat to medium, place remaining butter in skillet, add flour and stir to form a thick paste.
Cook, stirring constantly, 2 minutes; then whisk in broth and wine.
Bring to a boil, reduce heat; simmer until thickened, about 7 minutes.
Pour over meatballs, tossing to coat. Serve immediately.
Tips & Variations
No special items needed.