Norwegian Meatballs with Gravy

Meatballs:

• 0.25 cup plain bread crumbs
• 2 Tbsp. milk
• 1 egg
• 0.25 cup onion, grated
• 1 tsp. grated fresh ginger
• 1 tsp. salt
• 0.5 tsp. ground nutmeg
• 1 tsp. minced garlic
• 0.5 tsp. ground black pepper
• 0.5 lb. ground beef
• 0.5 lb. ground pork

• 1 Tbsp. butter
• 1 Tbsp. minced onion
• 2 Tbsp. all-purpose flour
• 1 cup beef broth
• 3 Tbsp. heavy cream
• 1 dash cayenne pepper
• 1 dash white pepper

Pre-heat your oven to 400F.

Grease a baking tin.

Combine the bread crumbs, milk, eggs, onion, ginger, salt, nutmeg, garlic, and black pepper in a mixing bowl. Let this stand until the bread crumbs absorb the milk, about 5 minutes. Stir until just mixed and add the ground beef. Mix until well blended. Shape the mixture into 1-inch meatballs and place them on the prepared baking tray.

Bake the meatballs in the preheated oven until browned, about 18 minutes. Set them aside.

Melt the butter in a large skillet over medium-high heat and sauté the onion until tender, about 3 minutes.

Stir in the flour and cook until lightly browned, about 2 minutes. Slowly add the broth; cook and stir the gravy until it's smooth and thickened, 5–10 minutes.

Blend in the cream, cayenne and black pepper. Gently stir the cooked meatballs into the gravy and heat it all through, but do not let it boil—about 5 minutes more.

Serve with mashed potatoes.