These Scandinavian meatballs, called kjottkaker in Norway, are made even richer with the addition of half-and-half before shaping. Coffee and nutmeg create a bold-flavored sauce that contrasts nicely with the meatballs.
1. In a large bowl combine breadcrumbs, half-and-half, and the 1/4 cup coffee. Let stand until mixture is evenly moist.
2. Add eggs, onion, parsley, the 1 teaspoon salt, the 1 teaspoon nutmeg, and the pepper. Add beef and turkey; mix well. Cover and chill for 2 hours. Using moistened hands, shape mixture into 72 meatballs.
3. In a 12-inch skillet melt 2 tablespoons of the butter over medium heat. Cook half of the meatballs in hot butter for about 12 minutes or until cooked through (165 degrees F), checking with an instant-read thermometer. Carefully turn meatballs during cooking to brown evenly. Using a slotted spoon, transfer meatballs to a platter. Add remaining butter to skillet and repeat with remaining meatballs. Remove meatballs from skillet to platter.
4. Stir flour into pan drippings until smooth. Add broth, the 1 cup coffee, the 1 teaspoon nutmeg, and the 1/2 teaspoon salt. Cook and stir over medium heat until thickened and bubbly. Return all meatballs to skillet. Heat through, stirring gently occasionally.
5. Serve meatballs with short skewers or toothpicks. If desired, keep warm in a slow cooker on warm or low heat setting for up to 2 hours.
Nutrition facts per meatball: 30 cal., 2 g total fat (1 g sat. fat), 14 mg chol., 80 mg sodium, 1 g carb., 0 g dietary fiber, 2 g protein.
Another Chimichurri Sauce recipe.
This page created March 2011
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