>>>> Meatballs in a Gjetost Sauce



For the Meatballs

2 lbs. ground beef
1 tsp. salt
1/2 tsp. pepper
2 eggs, lightly mixed
1 cup milk or beef broth
1/2 cup flour or fine dry breadcrumbs

For the Sauce

2 Tbsp. butter
2 Tbsp. flour
3/4 cup light cream
1/2 cup chicken broth
1 cup shredded gjetost cheese
3/4 cup sour cream
2 Tbsp. chopped parsley or fresh dill

Making the Meatballs

Step 1

In a large bowl combine the ground beef, salt, pepper, eggs, milk or broth, and flour or breadcrumbs using your hands or an electric mixer.

Step 2

Moisten your hands and shape the mixture into 3/4-inch meatballs.

Step 3

In a large frying pan at medium heat add 2 Tbsp. of oil.

Step 4

Add meatballs to the pan and shake the pan gently to turn the meatballs. Cook the meatballs for about 10 minutes and then remove as they start to brown.

Step 5

Set the meatballs on a plate lined with paper towels to drain prior to serving.
Save the pan and the cooked-on bits to make the sauce.

Making the Sauce

Step 1

Remove as much excess oil from the pan as possible.

Step 2

Blend the butter and flour in the pan and remove from heat.

Step 3

Evenly stir in the light cream.

Step 4

Add the chicken broth, return the pan to the burner at medium heat and bring to a boil. Make sure to stir evenly until thickened.

Step 5

Reduce the heat to low and stir in the gjetost.

Step 6

Mix a small amount of the sauce into the sour cream, then return the sour cream to the pan of sauce.

Step 7

Now add the chopped parsley or dill.

Step 8

Return the meatballs to the pan and simmer until heated through.
Serve with cooked rice, potatoes or egg noodles.