Norwegian Meatballs with Whole Wheat Noodles Recipe
Ingredients
| White bread slice | 2 | |
| Milk | 3/4 Cup (16 tbs) | |
| Lean ground beef | 2 Pound | |
| Ground pork | 1/4 pound | |
| Salt | 1 1/2 Teaspoon | |
| 1/4 teaspoon each pepper, ground allspice, and ground ginger | ||
| Egg | 1 | |
| Butter/Margarine | 4 Tablespoon | |
| 1 medium-size onion, sliced | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
| Whole wheat pasta | 1 Ounce | |
| Boiling salted water | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Remove and discard crusts from bread.
Tear bread into coarse crumbs; moisten with milk and let stand for 5 minutes.
Combine beef, pork, salt, pepper, allspice, ginger, and egg.
Add bread and knead mixture thoroughly for 2 minutes.
With wet hands, roll meat mixture into walnut-size balls, or even smaller if you wish.
In a wide frying pan over medium-high heat, melt 2 tablespoons of the butter.
Add meatballs, a portion at a time, and brown them on all sides.
Using a slotted spoon, transfer meatballs, as browned, to a 2-quart casserole.
Repeat until all meatballs are browned.
Pour off all but 1 tablespoon pan drippings; reserve remaining drippings.
Add onion to the 1 tablespoon pan drippings and cook, stirring occasionally, until onion is limp.
Spoon onion over meatballs.
Return 2 tablespoons of the reserved drippings to pan; add flour and cook, stirring, over low heat until flour is golden brown.
Gradually pour in water and cook, stirring, until gravy is smooth and thickened.
Season to taste with salt and pepper.
Pour gravy over meatballs.
If made ahead, cover and refrigerate until next day.
Bake, covered, in a 350° oven for 45 minutes (55 minutes if refrigerated).
Meanwhile, cut fresh pasta into medium-wide or thin noodles about 8 inches long.
Just before serving, cook noodles in a large kettle of boiling salted water until al dente (2 to 3 minutes for fresh noodles, or follow package directions).
Drain noodles, then toss with remaining 2 tablespoons butter.
Mound noodles in center of serving dish.
Spoon meatballs and gravy around noodles.
Tear bread into coarse crumbs; moisten with milk and let stand for 5 minutes.
Combine beef, pork, salt, pepper, allspice, ginger, and egg.
Add bread and knead mixture thoroughly for 2 minutes.
With wet hands, roll meat mixture into walnut-size balls, or even smaller if you wish.
In a wide frying pan over medium-high heat, melt 2 tablespoons of the butter.
Add meatballs, a portion at a time, and brown them on all sides.
Using a slotted spoon, transfer meatballs, as browned, to a 2-quart casserole.
Repeat until all meatballs are browned.
Pour off all but 1 tablespoon pan drippings; reserve remaining drippings.
Add onion to the 1 tablespoon pan drippings and cook, stirring occasionally, until onion is limp.
Spoon onion over meatballs.
Return 2 tablespoons of the reserved drippings to pan; add flour and cook, stirring, over low heat until flour is golden brown.
Gradually pour in water and cook, stirring, until gravy is smooth and thickened.
Season to taste with salt and pepper.
Pour gravy over meatballs.
If made ahead, cover and refrigerate until next day.
Bake, covered, in a 350° oven for 45 minutes (55 minutes if refrigerated).
Meanwhile, cut fresh pasta into medium-wide or thin noodles about 8 inches long.
Just before serving, cook noodles in a large kettle of boiling salted water until al dente (2 to 3 minutes for fresh noodles, or follow package directions).
Drain noodles, then toss with remaining 2 tablespoons butter.
Mound noodles in center of serving dish.
Spoon meatballs and gravy around noodles.
Chef
