Norwegian Meatballs by Krista

• 2 lbs ground beef


• 1 lb pork sausage


• 3/4 C. bread crumbs or cracker crumbs


• 1/2 to 3/4 C. heavy whipping cream


• 1 egg


• 1 small onion


• 2 tsp. salt


• 1/2 tsp. pepper


• 1/8 tsp. ginger


• 1/8 tsp. nutmeg

Mix beef, sausage, crumbs, onion & spices together then add whipping cream and egg. Mix together well. I let it sit in the refrigerator for a couple of hours first, then form into balls. Bake at 325 degrees for 30 to 40 minutes.

I make the gravy the way my grandma taught me - but I don't have exact measurements. :) I pour out most of the grease from the pan, then use the pan on the stovetop with two burners. Pour water into the pan and add 4-6 beef bouillon cubes - heat on medium-high heat. In a covered container, mix about 4 tbsp (?) flour with about 1/2 cup of water - shake until flour is dissolved. Add flour mixture to water/bouillon in pan. Stir constantly until mixture thickens. I add some salt & pepper to this mixture, and sometimes I'll add some Kitchen Bouquet seasoning too. If the gravy gets too thick, just add more water. If it's not thick enough, add more flour/water mixture. It can also be made with corn starch instead of flour.

To Reheat: Thaw and heat in microwave or oven. If the gravy seems extra thick you can thin it out with some water or milk.

We like them best with mashed potatoes - egg noodles work too.