---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Norwegian Meatballs
 Categories: Meat, Ground Beef
      Yield: 6 Servings
 
-----  Meatballs  ======================
      4 T  Butter
      1    Onion,Chopped
      2 sl Rye Bread,Crusts Trimmed
    2/3 c  Beef Stock
      1    Egg
    1/4 t  Allspice
    1/4 t  White Pepper
    1/2 lb Ground Veal
    1/2 lb Ground Beef
-----  Sauce  ==========================
      2 T  Flour
  1 1/3 c  Beef Stock
      2 T  Heavy Cream
      2 t  Ground Allspice

[Note: Good served with a crusty bread and stout lager. ]
FOR MEATBALLS: Melt 1/2 the butter in a heavy skillet over medium heat.
Add onion and sauté until translucent, cool slightly.  Combine bread
and stock in a large bowl, mix in onion, egg, allspice and pepper.  Add
ground meat and blend well. Shape meat into 1 1/4 inch balls.  Melt
remaining butter in heavy skillet over medium heat and sauté meatballs
until cooked through and brown (about 20 minutes) turning occasionally.
Transfer to a platter and keep warm.  FOR SAUCE: Add flour to drippings
in skillet and stir over medium heat until brown (about 4 minutes).
Gradually whisk in the stock and cream.  Simmer until sauce is thick
and smooth stirring frequently aabout 5 minutes.  Season to taste with
allspice, salt and pepper.  Pour sauce over meatballs and serve.

Per Serving: 306 Cal (52% from Fat, 35% from Protein, 13% from Carb);
26 g Protein; 17 g Tot Fat; 9 g Sat Fat; 6 g Mono Fat; 10 g Carb; 1 g
Fiber; 142 mg Calcium; 2 mg Iron; 535 mg Sodium; 93 mg Cholesterol

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