Norwegian Meatballs (large Batch)

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 5 lbs ground meat (beef, veal and lamb, ground 3 times (kitchen aid)
• 2 medium onions, finely ground (save juice)
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1 tablespoon salt
• 1/2 teaspoon pepper
• 2 eggs, beaten
• 1/2 cup half-and-half
• 1/2 cup cracker meal or 1/2 cup matzo meal
• 4 -5 bouillon cubes or 4 -5 teaspoons instant beef bouillon
• 2 teaspoons kitchen bouquet
• flour, for thickening

Recipe

• 1 heat oven to 350*.
• 2 combine meat, onions, juice, spices, salt, pepper, eggs, half and half, and cracker meal. knead by hand for 5 minutes or more to combine spices into meat. lightly grease or spray baking pans. form small, round meatballs; dipping hands into cold water to shape smooth. bake 15 minutes. can be frozen at this point. place meatballs in large kettle; add bouillon, meat drippings from baking pan and water to cover. stir in kitchen bouquet. heat to boiling; reduce heat and simmer for 1 hour. remove meatballs. thicken gravy with flour to desired consistency.
• 3 note: servings will be based on how you serve them. i think about 10-12 servings as a main dish or more if served as an appetizer.