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Norwegian Meatballs with Spiced Cream Sauce

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

INGREDIENTS

4 tb Butter; (1/2 stick)
1 sm Onion; chopped
2 sl Day-old rye bread; crusts trimmed,
; torn into
; pieces(about 1 1/2
; cups)
2/3 c Beef stock or canned beef broth
1 Egg
1/4 ts Ground allspice
1/4 ts Ground white pepper
1/2 lb Ground beef
1/2 lb Ground veal
2 tb All purpose flour
1 1/3 c Beef stock or canned beef broth
2 tb Whipping cream
Ground allspice

INSTRUCTIONS

MEATBALLS
SAUCE
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.

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