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Norwegian Meatballs in Sauce
| Ingredients | |||
| 1 1/2 | pound | beef, ground, extra lean | |
| 1/2 | pound | pork, ground, extra lean | |
| 1 | each | egg | |
| 1 | cup | potatoes, mashed | |
| 1/2 | cup | milk | |
| 2 | teaspoon | seasoning salt | |
| 1/4 | teaspoon | cloves, ground | |
| 1/4 | teaspoon | allspice | |
| 1/4 | teaspoon | ginger, ground | |
| 1/4 | teaspoon | pepper | |
| 1/4 | teaspoon | nutmeg | |
| 1/2 | teaspoon | sugar, brown | |
| 1 | cup | broth, beef | |
| 1/2 | cup | heavy cream | |
| 1/2 | cup | parsely, fresh, chopped | |
Directions: | |||
| Throughly combine all ingredients except flour, beef broth, heavy cream and chopped parsley. Blend well and shape into about twenty four 1 1/2 inch meatballs. Roll lightly in flour. Place on rack of broiler pan in preheated 400 degree oven for 20 minutes. Drain. Before serving, carefully remove meatballs to warm platter. Stir heavy cream into broth in crockpot. Mix until smooth. Pour sauce over meatballs, then sprinkle with the chopped parsley. | |||
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