Ida’s Norwegian Meatballs
1-1/2 pds of ground beef
2 cans of Cream of Celery soup
1/2 c of bread crumbs (plain flavored, not seasoned)
1/2 c of hot milk (I use whole milk or cream)
1 egg
1 medium onion chopped
1/2 cup celery chopped
1 tsp sugar
1 tsp Nutmeg
1 tsp Ginger
1 tsp Allspice
1/2 can of milk
( I typically double the amount of spices of the Ginger, Nutmeg and Allspice, I like stronger flavor but you don’t need to, just be sure if you do increase the spices…you do them all in the same amounts).
Preheat oven to 350. Put beef in a bowl, mix in by hand all dry ingredients, then add hot milk and blend together, then add egg, chopped onion and hand mix well. Don’t overwork the meat or the meatballs will come out dense. Then meatball mixture is well blended. Have a frying pan, I use a large cast iron pan, put a few (2-3) tablespoons of butter…NOT OIL…
Make meatballs, the mix will be sticky, if it is too sticky, just add a little more bread crumbs. Place meatballs in fry pan to brown and even slightly blackened on all sides, (save the brownings) gently turning them over, they break apart easily. (I use a large spoon) When browned, place meatballs in a baking dish like a casserole dish. Set aside.
Using all the brownings left in the pan, add a 1/4 cup more of chopped onion and celery and brown a bit, I’ll add a pinch of the spices of Ginger, Nutmeg and Allspice to brownings. Then add the 2 cans of Cream of Celery soup and a 1/2 can of milk, if you like more runny type gravy, then add a little more milk. Bring to a slight boil then pour gravy over the meatballs, then bake for 30 to 45 minutes, serve with riced potatoes or mashed potatoes, even boiled potatoes is good too. I have also served on top of cooked noodles as well, but they are better with riced potatoes. So, there you have it. These are Norwegian Meatballs
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Hans Howe 