Don’t even be thinking I got the name wrong. How many times have I said I was Norwegian? How many times have I said I was Swedish? So, what kind of meatballs do you think I make? Exactly. I had a bit of an epiphany the other day. I was reading about Sean Brock, one of the best Southern chefs. I kind of have a crush on him; he’s all that and more. I was getting ready to order his book when I thought, Why? My family is not from the South. None of my family emigrated to the South. The few times I was in the South it made me nervous, so WHY?
So, back to the epiphany. Why am I studying the South when I’ve got my own heritage to study. So, here we go, it’s time to go Nordic. Before the libraries were closed, I’d checked out a few books to explore. The New Nordic: Recipes from a Scandinavian Kitchen and Sweet Paul Eat and Make were my favorites and I ordered both. Remember my rule: Check it out twice before ordering so I don’t have buyers remorse. So, let’s make Norwegian Meatballs.
2 pounds ground meat
2 cloves minced garlic
1 cup grated Parmesan (this is my non-Norwegian addition)
1 ½ tablespoons chopped parsley (I had no parsley, bummer)
S & P
1 ½ cups lukewarm water
Olive oil if you’re frying
½ cup panko
Combine meat with garlic, parsley, cheese, eggs, S&P.
Blend in panko.
Slowly add water, ½ cup at a time. The mixture should be very moist but hold its shape. I use it all.
Form into meatballs. And the easiest way to do that is to form the meatball mixture into a rectangle and cut it into squares. You will get the exact number of meatballs you need and they will all be of equal size. (I know, and you thought I was just another pretty face.)
Fry in olive oil or bake at 425 degrees for 20 to 30 minutes, turning after 10 or 15 minutes.
Next is the Brown Gravy.
2 1/2 cups beef broth
2 tablespoons flour
2 to 3 tablespoons butter
S & P to taste
Make a roux of the butter and flour. Brown for a few minutes. Slowly add the beef broth. Allow to thicken.
I serve this with rice, noodles or mashed potatoes and of course, a spoonful of ligonberry jam. If you’re feeling really Norwegian, go for mashed rutabagas or cauliflower.
* From the Recipe Box:
The New Nordic is going to make you hungry for a trip to Norway.
Couple of notes: I do not go to the store for 1 item. Currently I can’t go to the store at all, so you’re right, that is raspberry jam not ligonberry jam. I had no beef broth, so I used au jus. I didn’t love it, but I’m a firm believer in faking it.
and remember: Oscar Wilde said it best: Never love anyone who treats you like you are ordinary. Big kiss, Lynn