Norwegian Meatballs

1. 1

   Grind meat very fine, beat eggs slightly and add with milk and cornstarch to meat mixture.

2. 2

   Mix well.

3. 3

   Add rest of ingredients; beat thoroughly until very light, then form into small balls. Brown in butter, simmer slowly until done, adding a little water, if necessary.

4. 4

   When done, remove meat balls, add more butter to drippings, add flour and brown, then add enough water to make a medium thick gravy.

5. 5

   Season with salt and pepper and add meat balls.

6. 6

   These meat balls may be prepared several hours before serving, as they are just as delicious when reheated.

* Per serving · 4 servings · Values may vary.

No additional tips available.