Recipe by Montana Heart Song
This is food served at Fairs and Nordic gatherings.The meatballs can be made and mixed, then refrigerated, cooked partially, then dipped in a batter and deep fried to finish cooking. This is always served at the Montana State Fair. This is goooood eating!!!!! Excellent with wild game/venison/ buffalo, but make sure you add the ground pork!
Top Review by Kathleen
I have to say that living in Lolo MT - when the fair comes to Missoula the vikings are the BEST part! I was sceptical that they would taste like the real thing - I was amazed! Nice job - they were delicious and dead on! :)
- 1 lb lean ground beef
- 1⁄4 lb ground pork (no sausage)
- 1⁄4 lb ground veal
- 2 whole eggs
- 1⁄2 cup dry oatmeal
- 1 medium white onion, minced
- 1⁄2 cup milk
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon pepper
- 1⁄8 teaspoon allspice
- 1⁄8 teaspoon ginger
- 1 tablespoon butter
- Pam cooking spray
- cooking oil
- wooden popsicle sticks, soaked in water
- krusteaz pancake batter, thicker than usual
Directions See How It's Made
- In a large bowl, mix the three meats.
- Saute onion in butter until translucent, not brown.
- In a separate container, add eggs, oatmeal and milk. Beat.
- Add all of the spices to the egg mixture and mix well.
- Add the cooked minced onions and the liquid.
- Beat until fluffy.
- Form meatballs with 1/2 cup meat.
- Preheat oven 400*.
- Spray Pam on baking pans.
- Place meatballs on greased pans, bake 15 minutes.
- Insert a wooden stick in the middle of each meatball.
- Heat oil to 375*.
- Dip in the pancake batter. Batter should not be drippy.(A spoon can be used to cover the top of the meatball by the stick.).Cook until a golden brown. Roll to cook all sides.
- Serve with a napkin wrapped around the stick.
- Dip the "Viking" in any condiments. I quarantee that you can't eat just one!