Kjottkaker (Norwegian Meatballs)

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Kjottkaker (Norwegian Meatballs)

This recipe comes from a lovely Norwegian woman my dogs know affectionately as Grandma Inge. Simple and easy, this is one dish that stands out both in flavor and name.

  • Prep Time: 20 mins
  • Cook Time: Approx 35 mins
  • Servings: 2 plus leftovers

Ingredients

  • 1/2 lb(s) lean ground beef
  • 1 egg, beaten
  • 1/3 cup(s) panko bread crumbs
  • 1/4 cup(s) milk
  • 1 tbsp(s) minced onion
  • 1 tsp(s) brown sugar
  • 1 pinch(s) ground nutmeg
  • 1 pinch(s) ground allspice + 1/4 tsp.
  • 6 oz (about a half pkg) of dry wide egg noodles
  • pref salt and pepper

Instructions

Set the noodles, and mix all other ingredients in a bowl. Shape 1 1/2-2" meatballs and place on a cookie sheet. Bake at 375 degrees for 20-25 minutes, until meatballs are browned. Drain off the grease.

Combine 1 can of cream of mushroom soup with 1 cup of lowfat milk plus 1/4 tsp of nutmeg. Heat and stir until just beginning to boil, then add meatballs. Reduce heat to a simmer and cover for 20 minutes.

Cook noodles according to package instructions and serve meatballs and sauce over the noodles.

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