Recipe: Norwegian Meatballs II

Recipes using McCormick Gourmet Sliced Onion

• 1 1/2 lbs Lean Ground Beef
• 1 lb Pork Sausage
• 4 Eggs
• 1 1/4 cups Unseasoned Bread Crumbs
• 1/3 to 1/2 cup Milk
• 1/2 cup Instant Mashed Potato Mix
• 2 tbsp McCormick Dried Chopped Onion
• 3/4 tsp Salt
• 1/4 tsp Ground Black pepper
• 1/2 tsp Ground Nutmeg
• 1/2 tsp Ground Ginger

• 2 tbsp butter
• 2 tbsp flour
• 1 1/4 cup hot water
• 1 beef bouillon cube
• Season*All
• Drop of Worchestershire sauce
• 1 tbsp freshly made coffee
• Pepper to taste

1. Mix together the meats, eggs, crumbs, milk, instant mashed potato, onion, salt, pepper, and spices.
2. Roll into 1 inch meatballs.
3. Cook meatballs in a lightly greased skillet, a few at a time, until browned.
4. Place cooked meatballs in a lightly greased 9 x 13 baking dish.
5. Preheat oven to 350° F.
6. Prepare the gravy by melting butter in a sauce pan and then adding the flour. Cook over med-low heat until flour begins to brown.
7. Dissolve the boullion cube in the hot water then add to the butter, and flour mix.
8. Add remaining ingredients to the sauce pan and cook until thick - stirring often.
9. Pour gravy over top of meatballs, and then cook at 350° for 30 minutes.
10. Bake for 2 hours at 325° F.