Norwegian Meatballs or Kjottboller - Cultural Cuisine

2 quarts water                                                                                       

1 T. cornstarch

1 medium sized onion, chopped                                                           

Salt & pepper to taste (I use 1 t salt & 1/2 t pepper)

Few stalks celery, finely chopped                                                            

Mixture of ground pork, beef, and veal; preferably unseasoned

(I use 1 1/2 lbs. ground beef and 1/2 lb. ground pork)

1 cup cream

1 egg

Bring water, onion, and celery to a boil in a deep kettle.  Mix ground meat, cream, egg, cornstarch and seasonings; form balls.  Drop meatballs into boiling liquid; reduce heat and simmer until they are firm (5-8 minutes).

Remove from broth and put meatballs into a greased baking dish.  Mix 2 cans consomme, 3 T flour and 1 can cream of mushroom soup. Pour over meatballs.  Bake at 350, covered for 1 hour. Uncover and bake 1/2 hour more until well-browned. This can be prepared and frozen before baking.