|make your stomach happy||.||
Pork and Beef Meatballs
1 lb (½ kg)
together all the ingredients in a large bowl and let chill in the
fridge for an hour or two before shaping them into 1-1 ½ inch
thick balls. Being the granddaughter of a Welsh and English family
with a killer meatloaf recipe, I like to add 1 tsp of Worcestershire
sauce to my Norwegian meatballs for an added bit of flavor. It’s
completely optional of course!
Serve with brun saus (otherwise known as gravy in the English language; make your life a little easier and use the ready-made canned stuff) and lefse.
away the feathery stalk parts of the fennel. Cut the remaining bulb
in half and boil for a couple of minutes. Let cool, then thinly
Check out part two of the nordic noshing!
Kiera Tara O'Brien lives for stews, sausages and warm cookies in the cold winter months of Europe. Somewhere in her nomadic existence between Oslo, London and Copenhagen she manages to sneak some time for old Hollywood classics, ice skating and TopShop-ing. Pop a question or drop a comment (or suggest a nice cafe to visit in New York City) to this fabulous freelance writer at firstname.lastname@example.org.
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