Dancing Cow Heritage Beef Norwegian Meatball
A great way to feature Dancing Cow's heritage Irish Dexter beef and their outstanding eggs...their pigs aren't quite ready for sale yet, so until they are, some ground pork from DD Ranch, RedTail Farms or Great American Egg will work well in this recipe. These meatballs are perfect for any cold day, but can also be served on the upcoming Norwegian Independence Day on May 17, Syttende Mai.
Dancing Cow Norwegian Meatballs
Servings: 6
Ingredients:
1/2 pound ground beef
1/2 pound ground pork
1 egg
1 small onion, minced
2 Tablespoons butter
2 slices rye bread with crusts trimmed, torn
1 teaspoon kosher salt
1/2 teaspoon white pepper
1/4 teaspoon allspice
1/4 teaspoon ginger
1/2 teaspoon nutmeg
splash milk
4 Tablespoons butter
4 cups beef broth
Gravy
4 Tablespoons butter
4 Tablespoons flour
2 Tablespoons red wine
1/2 cup heavy cream
parsley, minced
Directions:
1. Melt the 2 tablespoons of butter in a large deep skillet or
dutch oven over medium heat. Add the onion and saute until translucent.
2. Meanwhile, in a stand mixer, combine the ground meats, egg, rye bread and
seasonings. Add the sauteed onion and mix well to combine. If the mixture
seems dry, you may want to add a splash of whole milk to make the mixture a bit
moist, but not wet. Let the mixture stand for a few minutes and then roll into a
meatball to test for shape and consistency.
3. Form the meat into balls by hand or by using a ice cream scoop. Using an ice
cream scoop is the neatest and also the quickest way to produce consistent
looking meatballs.
4. Heat the remaining butter in the skillet and begin to brown the meatballs, making
sure not to crowd the meatballs and turning carefully to brown on all sides. The
meatballs may need to be browned in two or three batches. The meatballs will not be cooked through at this point.
5. Return all the meatballs to the skillet or dutch oven. Cover with about 2 cups
beef broth and simmer until the meatballs are tender and cooked through, about
20 minutes.
6. Meanwhile, make a roux. In a small saucepan, melt the butter and add the flour.
Cook, stirring until the flour turns a nutty brown color, about five minutes.
7. Slowly whisk in the remaining 2 cups of beef broth and red wine. Whisk until thickened
and mixture comes to a boil. Reduce the heat and season to taste with salt and
pepper.
8. Add the heavy cream. Pour the mixture over the meatballs and serve. Garnish with minced parsley. Meatballs may be served with boiled or mashed potatoes
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