Prep 30 mins
Cook 30 mins
Posting this for ZWT II 2006, this is Andreas Viestad's recipe as posted in a website. He states Pork meatballs are traditional Christmas fare in Norway, but can be eaten year round. The stuffing made with apples, prunes, and port wine is devine.
- 2 1⁄2 lbs pork, finely minced (25-30%fat)
- 1 teaspoon powdered ginger
- 1⁄2 teaspoon nutmeg
- 1 pinch salt
- 1 teaspoon curry powder
- 1 tablespoon potato starch
- 1⁄2 cup milk
- 1⁄4 lb prune, chopped
- 1 apple, peeled, de-cored, and chopped
- 1 teaspoon caraway seed
- 1 pinch curry powder
- 1⁄2 cup port wine
- In a bowl, mix the meat with ginger, nutmeg, curry, salt and potato starch. Add milk. Leave while you make stuffing.
- In a pot, mix the prunes, apples, caraway, and pinch of curry powder. Pour port wine over mixture and bring to boil for 3-5 minutes until it thickens. Remove from heat and allow to cool.
- Dip a spoon in some cold water. Take a nice handful of the meat pate and flatten it out in your hand. Add some of the stuffing mixture to the pate and try to seal off the stuffing so that it remains inside the meatball.
- Fry the meatballs in butter over medium high heat. It takes about 7 minutes, depending on the size of your meatballs.