Fratelli Perata Winery
Meatballs, Norwegian Style

As many of you know Carol is Norwegian, and of course, when we find a meatball recipe we have to give it a try. We give you meatballs, Norwegian Style. Kjøttkaker med brunsaus or, meat cakes with brown gravy, in English are often served with potatoes or peas. There are many variations and versions for Norwegian meatballs, but this one pairs surprisingly well with our Mafalda. You get all of the flavors you would find in many Norwegian dishes, inclusive of the staple, Lingonberry Jam. The savory characteristic from the meat, blend of spices, and tart fruit from the Lingonberry compliment the Mafalda bringing out the bright fruit and acidity.

1 lb lean ground beef1/2 tsp ground nutmeg
1/5 lb ground pork1/2 tsp ginger
2 eggs, lightly beaten1/2 tsp allspice, yes you have to use it
1 1/2 cups bread crums, regular or Panko8 TB butter, divided
1 cup whole milk1/2 cup flour
2 tsp salt4 cups beef stock
1 tsp ground pepper1/4 cup sour cream
additional salt and pepper to tasteLingonberry jam or Red Currant jelly

Mix the milk and bread crumbs in a large bowl. Allow the bread crumbs to absorb the milk giving it a little stir. Whisk in the eggs and salt, pepper, nutmeg, ginger and allspice. Mix until well combined. Then add the meats. Lightly mix the breadcrumb mixture into the meat until well combined. Best technique is to mix by hand, as this helps to not pack the mixture too tightly, so you are left with a lighter meatball.

Once well blended, add half of the butter (4 tbsp) into a large skillet or Dutch oven over medium heat to melt the butter. Then begin forming the meat into 2 oz balls (about golf ball size) and place into skillet. Fry meatballs turning until they are browned on all sides, but not cooked through. This will most likely need to be done in two batches to not crowd the pan. Watch out that they don’t stick to the pan or they will lose their shape when you turn them. Once all meatballs have been browned remove them and set aside while you prepare the gravy.

In the same pot add the remaining 4 TB butter and heat over medium-low heat. Stir in the flour to make a roux and allow to cook for a minute - the roux will be a brown color. Then slowly whisk in the stock and stir until well incorporated. Turn the heat up to medium and add the meatballs back into the pan and cook for about 20 minutes or until meatballs are cooked through. Be sure to stir and scrape the bottom of the pan so the gravy does not scorch. The gravy should almost boiling, check if you need to reduce heat. 

Then remove the pan form the heat and whisk in the sour cream. Add salt and pepper to taste. 

Serve with Lingonberry jam, mashed potatoes or vegetables, and Mafalda. Jam can be dolloped on the side to dip meatballs into.