Shirley Syiek's Norwegian Meatballs

Mom's Norwegian Meatballs were famously popular at parties.

I can still picture the copper chafing dish coming out and I knew we were in for a treat. You can buy these cheap at IKEA now, but trust me when I tell you that it's not even close to this dish.

Ingredients:

  • 1/2 cup bread crumbs

  • 3/4 cup milk

  • 1 lb ground hamburg

  • 1 egg, beaten

  • 3 Tbs onion, grated

  • 1 tsp salt

  • 1/2 tsp Accent (this is MSG and no longer recommended as a healthy option - substitute with salt)

  • 1/4 tsp nutmeg

  • 1/8 tsp pepper

  • 4 Tbs Butter in 1Tbs pats

  • 1/2 cup beef bouillon prepared and set aside.

  • 1 large onion, sliced

  • 1 Tbs sugar

Instructions:

  1. Into a large bowl put bread crumbs and milk. Stir until blended.

  2. Add hamburg and egg.

  3. Mix onion and spices until blended. Shape into balls.

  4. Heat 2 Tbs butter in a large skillet with a tight fitting cover. Add balls and brown on both sides.

  5. Heat 1 Tbs butter in a small skillet. Add onion slices and cook over medium heat until lightly browned. Add sugar stirring constantly with the back of a wooden spoon until sugar is melted. Add the bouillion broth gradually (be careful because it spatters - don't be alarmed if it gets thick in spots just keep stirring).

  6. Add 1 Tbs butter. Stir until well blended. Pour over the meatballs. Cover meatballs with onion slices.

  7. Cover skillet and simmer very slowly for about 20 min.