Norwegian Meatballs With Spiced Cream Sauce

The Puritans…were great souls serving a great God. In them clear-headed passion and warm-hearted compassion combined. Visionary and practical, idealistic and realistic too, goal-oriented and methodical, they were great believers, great hopers, great doers, and great sufferers. But their sufferings, both sides of the ocean (in Old England from the authorities and in New England from the elements), seasoned and ripened them till they gained a stature that was nothing short of heroic. Ease and luxury, such as our affluence brings us today, do not make for maturity; hardship and struggle however do, and the Puritans' battles against the spiritual and climatic wildernesses in which God set them produced a virility Of character, undaunted and unsinkable, rising above discouragement and fears, for which the true precedents and models are men like Moses, and Nehemiah, and Peter after Pentecost, and the apostle Paul.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy	Norwegian	December 19	1	Servings

INGREDIENTS

4	T	Butter, 1/2 stick
1		Onion, chopped
2		Day-old rye bread, crusts
		trimmed
		torn into
		piecesabout 1 1/2
		cups
2/3	c	Beef stock or canned beef
		broth
1		Egg
1/4	t	Ground allspice
1/4	t	Ground white pepper
1/2	lb	Ground beef
1/2	lb	Ground veal
2	T	All purpose flour
1 1/3	c	Beef stock or canned beef
2	T	Whipping cream
		Ground allspice

INSTRUCTIONS

For meatballs:  Melt 2 tablespoons butter in heavy medium skillet over
medium heat.  Add onion and saute until translucent, about 5 minutes.
Cool  slightly. Combine bread and stock in large bowl. Mix in onion
mixture, egg, allspice and pepper. Add ground beef and veal and blend
well. (Can be prepared 3 hours ahead. Cover and chill.)  Shape meat
into 1 1/4-inch balls. Melt remaining 2 tablespoons butter  in heavy
large skillet over medium heat. Add meatballs and saute  until cooked
through and brown, turning occasionally, about 20  minutes. Using
slotted spoon, transfer meatballs to platter and keep  warm. Reserve
drippings in skillet.  For sauce:  Add flour to drippings in skillet
and stir over medium heat until  brown, about 4 minutes. Gradually
whisk in stock and cream. Simmer  until sauce is thick and smooth,
stirring frequently, about 5  minutes. Season to taste with allspice,
salt and pepper. Pour sauce  over meatballs and serve.  Makes about 30.
Bon Appetit December 1992  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4600 Calories From Fat: 3141 Total Fat: 348.2g Cholesterol: 1362.4mg Sodium: 7232mg Potassium: 4444.1mg Carbohydrates: 64.9g Fiber: 3.6g Sugar: 17.1g Protein: 284.8g

Many of us would agree with Peter when he says that parts of Paul’s letters are hard to understand! And there are difficulties and apparent discrepancies in other parts of the Bible too. On this matter of discrepancies, I remember reading something written by an old seventeenth-century Puritan named William Bridge. He said that harping on discrepancies shows a very bad heart, adding: “For a godly man, it should be as it was with Moses. When a godly man sees the Bible and secular data apparently at odds, well, he does as Moses did when he saw an Egyptian fighting an Israelite: he kills the Egyptian. He discounts the secular testimony, knowing God’s Word to be true. But when he sees an apparent inconsistency between two passages of Scripture, he does as Moses did when he found two Israelites quarreling: he tries to reconcile them. He says, ‘Aha, these are brethren, I must make peace between them.’ And that’s what the godly man does.”

J.I. Packer