Norwegian meat balls fondue Recipe

Home

Add a Recipe

Top 100

Cold Appetizers Hot Appetizers Seafood Salads Soups Main Course Desserts Drinks Baked Goods

Recipes for Kids Microwaveable Recipes Holiday Foods Dietary Recipes BBQ Recipes Vegetarian

English Recipes Jewish Recipes African Recipes Caucasian Recipes Swiss Recipes International Recipes American Recipes French Recipes Ukrainian Recipes Italian Recipes Eastern European Recipes Chinese Recipes Spanish Recipes Japanese Recipes German Recipes South American Recipes Belarusian Recipes

You are here: All Recipes

Desserts

Fondue

Norwegian meat balls fondue

Submit a recipe photo

Ingredients:
1/3 cup breadcrumbs
minced onion
2/3 cup milk
2 teaspoons minced parsley 1 pound very lean ground
Salt and pepper to taste
beef
1 tablespoon flour 1 teaspoon instant minced
Peanut oil
onion or 1 tablespoon
1 teaspoon salt

Directions:
All ingredients should be at room temperature.
Simmer breadcrumbs in milk, remove, press dry, mix with beef, onion, parsley and salt and pepper. Add enough of the milk to bind beef when made into walnut-sized balls. Roll in the flour or shake balls and flour together in paper bag.
Heat oil in fondue pot to 370° and add teaspoon salt.
Using wooden skewers or fondue forks, each diner cooks
his own meat balls in hot oil until done, from 1 to I14 minutes.
Serve with cranberry-like lingonberries, or whole cranberry sauce, dill or vinaigrette sauces.
Variation: Surprise Meat Ball Fondue: Proceed as above, but when meat mixture is blended, have sufficient Jarlsberg or Gruyere cheese, cut in 1/4-inch cubes, and press meat around each cube so cheese is completely covered. Then continue dredging balls in flour and cooking as before.