Prep 20 mins
Cook 20 mins
From a little Norwegian Recipes book of mine. Serve with cooked rice or potatoes.
- 2 lbs ground beef
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 eggs
- 1 cup milk or 1 cup broth
- 1⁄2 cup flour or 1⁄2 cup fine dry breadcrumb
- 2 tablespoons butter
- 2 tablespoons flour
- 3⁄4 cup light cream
- 1⁄2 cup chicken broth
- 1 cup shredded gjetost cheese
- 3⁄4 cup sour cream
- 2 tablespoons chopped parsley or 2 tablespoons fresh dill
- Mix vigorously to blend (by hand or electric mixer) all the ingredients above.
- Shape into 3/4 inch meatballs with moistened hands.
- Pour 2 tablespoons oil in a frying pan. Place over medium heat and add meatballs. Cook, shaking gently to turn meatballs, about 10 minutes for the meatballs. Remove as they brown.
- For Gjetost sauce: Remove as much oil from the pan as possible and blend in butter and flour. Remove from heat and blend in light cream. Add chicken broth, bring to boil, stirring and cooking until thickened. Mix in Gjetost cheese. Turn heat low.
- Blend some of the sauce into sour cream, then return sour cream to sauce. Add chopped parsley or fresh dill.
- Re-add meatballs and simmer until heated through.
- Serve with cooked rice or potatoes.
This is a wonderful recipe! Moist meatballs, not difficult to make, and a delicious, smooth sauce. The Gjetost flavour is present but not overwhelming - a wonderful balance.
I have had this recipe for years and it is always a huge hit, especially with our Norwegian Club. The key ingredient here is the Gjetost cheese. Any other cheese will make it another dish entirely. I find that Ski Queen brand is what is most available in the US. It is made from goat's milk and is a carmel color with a hint of sweetness to it. It has its own unique flavor, delightful as a thin slice served with sweet heart-shaped waffles as a dessert.
I agree with Chef Susan, having had gjetost cheese this recipe would not be bland if made properly. What is chi-chi grocers? There are many Nordic shops online to get this cheese. At worst substitute another kind of goat cheese not a cows milk cheese for this recipe. Great recipe ! very norse! Thanks Bec!