Pella Chronicle

March 11, 2013

Norwegian Meatballs and Rice

By Clint Brown
The Chronicle

Pella —


4 slc white bread
3/4 c hot milk
1 lb extra lean, ground beef
1/2 lb ground pork or ground turkey

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2 eggs, beaten
1/4 tsp nutmeg
1/4 tsp pepper
1/8 tsp allspice, ground
1/2 c chopped onion
2 1/8 Tbsp salt
2 Tbsp vegetable oil
4 Tbsp butter

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4 Tbsp all purpose flour
2 tsp beef boullion base
2 1/2 c boiling water


In a large bowl, soak the bread in hot milk until absorbed, completely. Add all remaining ingredients; mix well. Shape into 1 inch balls. Brown meatballs in a large non stick skillet, add a little oil if necessary to keep meatballs from sicking to the pan.
Drain; place meatballs in a large casserole dish. Preheat over to 350 degrees.
to make the Gravy: melt 4 tbsp of butter in a medium saucepan. Stir in 4 Tbsp all purpose flour. Mix 2 tsp beef bouillon base into 2 1/2 c boiling water, mix into flour mixture. Cook and stir until thickened. Pour over the meatballs and bake for 30 minutes. Serve over hot cooked rice or cooked egg noodles.