Posted by: Kim_Hamilton on 03/31/2011 09:29 PM
Updated by: Kim_Hamilton on 03/31/2011 09:30 PM
Expires: 01/01/2016 12:00 AM
:
Blue Ribbon Recipe... "Kjottboller (Norwegian meatballs)!"~by Calaveras County Fair & Jumping Frog Jubilee
MEATBALLS:
2 lbs. ground chuck
1/2 lb. ground pork
2 Tbls. flour
1 tsp. pepper
1/4 tsp. nutmeg
1/4 tsp. ground ginger
1 small onion, finely chopped
2 eggs
2 C half-and-half
1 1/2 quarts beef stock
unsalted butter, for frying.....
BROWN SAUCE:
2 Tbls. unsalted butter, at room temp.
3 Tbls. flour
2 C reserved beef stock (see step 4)
salt and pepper, to taste
1. Place ground chuck and ground pork in a large bowl. In a small bowl, whisk together flour, pepper, nutmeg, ginger, and onion. Work mixture into meat with you hands. Mix in eggs, one at a time. Gradually add half-and-half, mixing until spongy and light.
2. Shape mixture into small meatballs, using a teaspoon dipped in ice water.
3. Heat beef stock in a large pot until boiling. Drop meatballs inot boiling stock and cook for 5 minutes.
4. Melt butter in a skillet over medium-high heat. Lift meatball from stock with a slotted spoon, transfer to skillet, and cook, stirring occasionally, until evenly browned. Drain on paper towels. Measure and set aside 2 cups of beef stock for brown sauce.
5. To make brown sauce: Melt butter in a large saucepan over medium-low heat. Add flour, stirring continuously until smooth. Slowly whisk in reserved beef stock. Season with salt and pepper. Cook at a gentle boil until thick and rich. Add meatballs to brown sauce and stir gently until heated through. Makes 72 small meatballs.
Recipe by: Valborg Tollefson, Missoula, Montana - First Place, Meat Dish, Waht Mother Would Have Done, Western Montana Fair, Missoula, Montana, 1999
Published in Blue Ribbon Recipes 693 Award-Winners From Americ'a State and County FAirs by Barbara Greenman
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