Wednesday, June 18, 2008

BB Norwegian Meatballs

This is what my Dad used to make for us when we were growing up. I enjoyed it very much but I prefer it without the sauce. My dad used to keep some aside for me before putting the rest into the brown sauce.

This is an adapted version for babies as I added breadcrumbs. This helps to makes the meatballs softer, great for Kimi as he doesn't like too textured or hard foods. For adults version, I prefer to add choppped onions as I like a more 'meaty' texture and it gives a sweetness to the meatballs. I used herbs whereas my family don't so if you don't like you can omit it.

Rosemary is another nice herb to use for this dish but parsley is more subtle so really depends on your bb's prefernce.

I also made the meatballs more 'patty' style instead of 'rounded' as it cooks faster. You can serve this with boiled potatoes or mashed potatoes/peas/carrots. My mom likes it with rice! Sometimes, we even season the sauce with some red wine. Of course, not for babies!

Meatballs Ingredients (makes approx. 15 balls)

  • 40g minced beef
  • 30g minced pork
  • 1 slice of bread (blended till crumbs)
  • 1 egg beaten
  • 1 tbsp cornflour
  • Kelp, pepper & dried parsley
  • Butter & oil

Brown Sauce Ingredients

  • 3 tbsp of plain flour
  • Butter/oil
  • Water
Method for Meatballs

  1. Wash the minced meat in a sieve, drain and marinate with kelp, pepper & parsley.
  2. Mix in 5 tbsp (approx) of the breadcrumbs & cornflour. Add the beaten egg, 1 tbsp at a time till the dough combines and is not sticky, approx. 4 tbsp. If too sticky, add some plain flour or breadcrumbs.
  3. Set aside for 15 mins.
  4. Heat a flat non-stick pan with butter and oil
  5. Shape into small round balls and lightly flatten and let it brown on 1 side before turning over.
  6. Remove and place on kitchen napkins to absorb the oil.
Method for Brown Sauce

  1. Heat a saucepan with butter and oil. Be careful that it doesn't burn.
  2. Once bubbles, add in the flour and stir till coated.
  3. Using a low fire, continuously stir/fry/turn the flour. If some of the flour has not been coated with butter, push the flour aside and add another dollop of butter. Once bubbles, stir flour in.
  4. Continue to fry till flour is golden brown.
  5. Pour in slowly some water and continue to stir and add water till it becomes a large paste
  6. Add in the milk slowly to thin out the paste while continously stirring.
  7. If too thick, add water till consistency coats the back of the spoon.
  8. Pour through a sieve and return to the saucepan.
  9. Season with kelp and pepper and add the meatballs to the sauce.
  10. Before it comes to a boil, add in 1 tbsp of butter. Let it simmer for 10mins
  11. Serve hot and ENJOY!

  • If serving as a finger food and bb likes a more meaty texture, reduce breadcrumbs and cornflour by 1-2 tbsp and 1/2 tbsp respectively.
  • You can make more of these meatballs and freeze them so you only need to make the sauce to serve next time.
  • Instead of water, you can also use chicken stock for a richer taste.
  • When frying the flour, use low heat and you MUST stir/turn it continuously so it doesn't burn. But it should have a slightly browned flour smell. It's ok!
  • You can also add herbs to the sauce if you wish but the trick with brown sauce is adding the fluid slowly and steadily till it combines nicely.
  • It's always good to make more sauce. 3 tbsp makes sufficiently enough for the above recipe.



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