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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix vigorously to blend (by hand or electric mixer) all the ingredients above. | 2. Shape into 3/4 inch meatballs with moistened hands. | 3. Pour 2 tablespoons oil in a frying pan. Place over medium heat and add meatballs. Cook, shaking gently to turn meatballs, about 10 minutes for the meatballs. Remove as they brown. | 4. For Gjetost sauce: Remove as much oil from the pan as possible and blend in butter and flour. Remove from heat and blend in light cream. Add chicken broth, bring to boil, stirring and cooking until thickened. Mix in Gjetost cheese. Turn heat low. | 5. Blend some of the sauce into sour cream, then return sour cream to sauce. Add chopped parsley or fresh dill. | 6. Re-add meatballs and simmer until heated through. | 7. Serve with cooked rice or potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	2	lbs	ground	1796.2279	0.0	176.1755	115.4848
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
egg	2			143.0	0.72	12.56	9.51
milk	1	cup		148.84	11.6632	7.686	7.9788
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
butter	2	tablespoons		171.0	7.857	5.343	14.4
flour	2	tablespoons		289.14	63.3027	4.7005	1.1218
cream	3/4	cup		594.0	11.97	6.534	62.424
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
gjetost cheese	1	cup	shredded	-	-	-	-
cream	3/4	cup	sour	341.55	7.9868	4.209	33.3788
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.