These "comfort-food" meatballs are a Norwegian family tradition, a recipe from Rick's Mom, Margot and passed down 2 more generations now! Make lots of gravy! Serve with buttery mashed potatoes.
How many meatballs can you eat??
Cook the onion in 1 T. of the butter until tender. In a mixing bowl, combine egg and cream; stir in the cooked onion, bread crumbs, parsley, salt, spices and pepper. Add the ground meat and mix well. Chill mixture. Shape meatballs into 3/4-1 inch balls.
Brown the meatballs, half at a time in the remaining 2 T. butter (I often add additional canola oil). Remove meatballs from the skillet. Stir in the flour, bouillon and coffee crystals into the pan drippings and add about 1 1/2 cups water. (If you are cooking mashed potatoes, use the potato water.) Cook and stir until thickened and bubbly. Add the meatballs and cover, simmer for about 20 minutes or until the meatballs are hot, stirring occasionally.
1/2 cup chopped onions
3 T butter
1 egg, beaten
1 cup light cream,(not heavy)
1 1/2 cups breadcrumbs, preferably soft
1/4 cup snipped fresh flat-leaf parsley
1 tsp. salt
Optional: Dash each: ground nutmeg, ginger
1 1/2 pounds ground beef ( may use mixture of beef, ground pork or veal)
2-4 T. flour (May need more or less depending upon how much gravy you need to thicken)
1 tsp. instant beef bouillon granules (or 1 cube)
Optional: 1/2 tsp. instant coffee crystals