Sassy Mama: Norwegian Meatballs


Monday, December 20th 2021, 5:55 pm
By: News 9


Ingredients:

  1. 2 lbs ground beef
  2. 1 lb sausage
  3. 2 tablespoons of minced dried onion
  4. 1/2 cup Italian breadcrumbs
  5. 1/2 cup heavy whipping cream
  6. 3 eggs, beaten
  7. 1 teaspoon sea salt
  8. 1/2 teaspoon freshly cracked pepper
  9. 1/4 cup butter

Sauce:

  1. 1 package brown gravy mix
  2. 2 teaspoons all purpose flour
  3. 2 teaspoons Better Than Buillon Beef Base
  4. 1/4 cup red wine, (I used Cabernet Sauvignon)
  5. 2 cups water
  6. 2 teaspoons Worcestershire sauce 


To make meatballs:

  1. In a large bowl, mix together the ground beef and sausage with the minced onion.
  2. Add in the beaten eggs, dried breadcrumbs, and whipping cream.
  3. Using your hands or a large wooden spoon mix in all of the ingredients till they are well incorporated.
  4. If the meat seems dry add 1/4 cup more whipping cream.
  5. The meat mixture will have kind of a sticky texture.
  6. Using a cookie scoop the size of a golf ball, scoop out the meatballs and form into smooth balls using damp hands.
  7. Set on a baking sheet until you’re ready to cook.

To cook meatballs:

  1. Brown the meatballs in a large shallow sauce pan with melted butter.
  2. Turn the meatballs every so often to make sure they are evenly browned.
  3. Once the meatballs are done browning remove from the sauce pan.
  4. Now it’s time to make the sauce.
  5. Sprinkle 2 teaspoons of flour in the leftover grease in the pan and stir together to form a roux over medium heat.
  6. Allow this to cook 1 to 2 minutes or until it reaches a nutty brown color.
  7. Stir in the beef bouillon base and then quickly whisk in the red wine to deglaze the bottom of the pan with your whisk.
  8. Sprinkle the mixture with the brown gravy mix and whisk in 2 cups of water and the Worcestershire sauce.
  9. Simmer the sauce while whisking to remove any lumps and so the sauce will thicken.
  10. Once the sauce thickens, set the browned meatballs back in the sauce and cover the pan and reduce the heat to low.
  11. Allow the meatballs to simmer on the stove top for 30 to 45 minutes.
  12. Serve with mashed potatoes.

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