Call us on 138 747 (AU), 0800 447 913 (NZ), contact your local Viking travel agent or visit viking.com | 37
450 g lean ground beef
230 g ground pork
1 lg egg
¾ C panko
1 tsp salt
½ tsp pepper
¼ tsp nutmeg
¼ tsp ginger
⅛ tsp allspice
½ C milk
1 C yellow onion, minced
¼ C fresh parsley, chopped
6 Tbsp butter, divided
¼ C flour
4 C low sodium chicken broth
¼ C red wine
1 Combine beef, pork and egg in a large bowl;
make a well in the centre 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 (2.5-cm) 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.
S E R V E S 6
If you are Norwegian, these meatballs are true comfort
food. Even if you are not from Norway, you will find the
combination of meats and spices in them makes a delightful
treat. ese meatballs make for hearty winter fare served
over buttered egg noodles, or even with a butter and parsley
adorned boiled potato for a simple but tasty entrée.
Norwegian-Style Meatballs
