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. These 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.

Ingredients

1 lb (454 g) lean ground beef
½ lb (227 g) ground pork
1 lg egg
¾ C (60 g) panko
1 tsp (5 g) salt
½ tsp (1 g) pepper
¼ tsp (0.6 g) nutmeg
¼ tsp (0.5 g) ginger
⅛ tsp (0.6 g) allspice
½ C (118 ml) milk
1 C (201 g) yellow onion, minced
¼ C (10 g) fresh parsley, chopped
6 Tbsp (86 g) butter, divided
¼ C (31 g) flour
4 C (946 ml) low sodium chicken broth
¼ C (118 ml) red wine

Directions

Combine beef, pork and egg in a large bowl; make a well in the center 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 T (29 g) 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.

Prep time: 6 minutes.
Cook time: 25 minutes.
Makes 6 servings.