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
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.
Moisten your hands and shape the mixture into 3/4-inch meatballs.
In a large frying pan at medium heat add 2 Tbsp. of oil.
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.
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
Remove as much excess oil from the pan as possible.
Blend the butter and flour in the pan and remove from heat.
Evenly stir in the light cream.
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.
Reduce the heat to low and stir in the gjetost.
Mix a small amount of the sauce into the sour cream, then return the sour cream to the pan of sauce.
Now add the chopped parsley or dill.
Return the meatballs to the pan and simmer until heated through.
Serve with cooked rice, potatoes or egg noodles.