This is an old family recipe. It originated with my paternal grandmother, Esther Thorkildsen Long, who emigrated from Norway to the United States in the early 1900s. It is a traditional recipe for meatballs in all of Skandinavia. My mother Anne Long passed it on to me.
• 1 pound ground beef
• ¼ pound ground pork
• ¼ pound ground veal
• 1 onion, finely chopped
• 1 teaspoon salt
• Ground black pepper
• Pinch of nutmeg
• 1 egg
• 1 cup milk
• 3 slices white bread
Put the milk and egg into a large bowl and beat lightly. Break the bread into small pieces and soak it in the milk and egg for about 10 minutes. Add all other ingredients. Mix gently with your hands.
For meatloaf: Form the mixture into a loaf and place it in a bread pan. Bake at 350°F for 1 hour. Let stand for 10 minutes before cutting.
For meatballs: Using a spoon dipped in cold water, shape the meat mixture into small balls about 2 inches in diameter. In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of oil. Fry the meatballs until they are brown on all sides. Then add 2 cups of boiling water. Add seasonings as desired—salt, pepper, perhaps a beef bouillon cube. Cover the pan and simmer for 30 to 45 minutes.
