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| NORWEGIAN MEATBALLS ALA RAMBORG BESTUL | |
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According to our family legend, this recipe was created by a parson's wife who had 4 sons and 4 daughters. On Christmas day, the parson had to drive his horse drawn sleigh through the snow to three churches to do the service. This took all day. To keep the children busy, the mother had the boys grind the meat very fine, and the girls do the cooking. This also took all day. When the parson returned they all sat down to a delicious and unique dinner. MEATBALLS: knuckle beef bone (with some meat) cold water bay leaf a little salt some whole peppercorns 2 lb. lean beef without sinews, ground very fine 1 cup suet (trimmed beef fat) Day 1: Cover the bones with cold water and heat slowly. Add peppercorns, bay leaf, a little salt. Simmer for 6 hours. Strain liquid and refrigerate over night. Lift off fat. Have the butcher grind the beef and the suet together until it is like a paste (a KitchenAid with grinder attachment works too). Mix all the ingredients thoroughly - use hands. Refrigerate overnight. Day 2: Heat the stock in 2 pots, keeping it just below a boil. Using your hands roll the meat into balls larger than a nickle but smaller than a quarter. It is fun for several people to be rolling the balls, and one person cooking them in the simmering stock - do not boil - just simmer. Cook the meatballs about 6 at a time until they are just past pink in the middle. They will start to float as they are done. As they are cooked, lift them out of the stock with a slotted spoon and put them into a covered serving dish to keep them warm. Do not let them dry out. GRAVY: beef stock all-purpose flour 1 pint heavy cream 1/2 tsp. salt 1/2 tsp. nutmeg 1/2 tsp. ginger After all the meatballs are all cooked, make gravy with the stock by mixing some flour and water until smooth, add it to the stock with heavy cream and bring to just barely a boil so that it thickens. Add seasonings to taste - not too much! Serve the gravy in a boat so that you can pour it over the meatballs. Serve with from-scratch mashed potatoes, and peas, or brussel sprouts, or steamed cabbage. Submitted by: Kristin Anderson | |
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