Email to Pat Barnes      

Recipe Categories: Pat_T's HOME PAGEAPPETIZERS BAR_COOKIES BEEF BEVERAGES BREAD BREADMACHINE BREAKFAST BROWNIES CAKESandPIES CAKES_FROM_MIXES CANDY CANNING_AND_PRESERVING CASSEROLES CONDIMENTS__SAUCES COOKIES CROCKPOT DESSERTS EGGS_AND_CHEESE FISHandSEAFOOD FOODPROCESSORBREADS GROUNDBEEF HOLIDAY Jell-oDishes MARINADES MEATS PASTA PET_RECIPES PORK POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS TIARA_CAKES VEGETABLES

Norwegian Meatballs




Source of Recipe


Unknown


List of Ingredients




2 beaten eggs
1/2 cup milk
2/3 cup crushed saltine crackers (about 18 crackers)
1/3 cup finely chopped onion (1 small)
1/2 tsp. celery salt
1/2 tsp. pepper
1/2 tsp. ground nutmeg
2 lb. lean ground beef
1 10-3/4-oz. can condensed cream of mushroom soup
3/4 cup milk


Recipe



Grease a 3-quart rectangular baking dish; set aside.

In a large bowl, combine eggs and the 1/2 cup milk. Stir in crushed crackers, onion, celery salt, pepper, and 1/4 teaspoon of the ground nutmeg. Add ground beef. Mix well. Shape mixture into 20 meatballs. Arrange meatballs in prepared baking dish. Bake, uncovered, in a 350° F. oven for 30 minutes or until no pink remains.

In a medium saucepan, combine condensed soup, the 3/4 cup milk, and remaining nutmeg. Cook and stir over medium heat until heated through. To serve, transfer meatballs to a serving bowl or platter. Spoon sauce over meatballs. Makes 5 or 6 servings.