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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

August 28 2013

Norwegian Meatballs with Carrots

Meatballs
1 Lb Ground Beef
3 Slices White Bread
½ Cup Milk
1 Egg
¾ Cup Leeks - Finely Chopped
Butter and Oil for Frying

Carrots
10-12 Small Carrots
Water
Salt and Pepper to Taste
1 Tbsp Butter
1 Red Onion – Finely Chopped

Parsley Sauce
2 Tbsp Butter
2 Tbsp Flour
1 ¼ Cups Milk
½ Cup Chopped Parsley
Salt and Pepper to Taste
          
Meatballs
In a large bowl mix the egg and milk.

Remove the crust from the slices of bread and place in to the milk and egg mixture. The bread will absorb the liquid and become mushy.

Add in the ground beef and chopped leek.  Season with salt and pepper. Let the mixture rest for 10-15 minutes.

Wet your hands to help keep the meatball mixture from sticking to them and form mixture into small balls.

In a large fry/sauté pan at medium heat add the butter or oil.  Add the meatballs and fry them for 10 minutes. Test a meatball to ensure that they are fully cooked.

Carrots
Peel the carrots after you have washed them. Place the carrots and onion into a pot of boiling water. Season with salt and pepper and boil until they are softened but still slightly firm.

Sauce
In a small sauce pan melt the butter and add the flour slowly, making sure to incorporate it fully to avoid lumps. Slowly whisk in the milk and let simmer for 10 minutes stirring occasionally. The sauce should have a thick creamy texture. Season the mixture with salt and pepper. Prior to serving drain the carrots and add the carrot/onions to the sauce with the parsley.