“No matter what he does, every person on earth plays a central role in the history of the world. And normally he doesn’t know it.” – Paulo Coelho
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
This has been a strange year of not gathering for dinner with our kids and grandkids as we had been doing every week for 13 years, but John has started a new practice of walking with two at a time each week. I love watching them… grandsons are getting tall!
RECIPE OF THE WEEK
When someone told me they always use my recipe for Norwegian meatballs at Christmas I figured it was time to post it again… it has been 10 years since I last posted it. The original recipe calls for allspice but some family members are allergic to it so I found a substitute. NOTE: after publishing this I got a call from my cousin’s husband, recommending adding 2 tablespoons red currant jelly to the gravy!
NORWEGIAN MEAT BALLS
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice (can substitute 1/8 teaspoon cinnamon and 1/8 teaspoon cloves)
- 1 1/2 pounds ground beef (or beef/pork/veal mix as desired)
- 1 tablespoon corn starch
- 1 cup milk
Add cornstarch to meat. Blend well. Add milk gradually, stirring with wooden spoon and beating until meat is spongy and light.
Drop meat by spoonfuls into 3 tablespoons oil heated in frying pan and lightly brown. Reserve browned meatballs in bowl.
Add additional oil to remaining oil in skillet to make 3 tablespoons and whisk in 3 tablespoons flour. Add 2 cups beef broth. Add reserved meatballs, top with finely sliced onion and cook about 30 minutes, until gravy is thickened and onions are translucent.
