Norwegian Meatballs With Gjetost Sauce
|All purpose flour||1⁄4 Cup (4 tbs)|
|Ground veal/Lean ground beef / 8 ounce of each meat||1 Pound|
|Regular strength chicken broth||1 Cup (16 tbs)|
|Half and half/Milk||1⁄2 Cup (8 tbs)|
|Shredded gjetost cheese||3⁄4 Cup (12 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Chopped fresh dill/1/2 teaspoon dry dill weed||1 Tablespoon|
|Ground white pepper||To Taste|
|Fresh linguine||9 Ounce (1 package)|
In a medium-size bowl, beat egg with flour.
Lightly mix in veal and 1/2 cup of the broth until well combined.
Shape mixture into 1-inch balls; place slightly apart in a greased shallow baking pan.
Bake, uncovered, in a 450° oven until well browned (about 15 minutes).
Using a spatula, loosen meatballs from pan; set aside in pan and keep warm.
In a wide frying pan, combine half-and-half and remaining 1/2 cup broth; bring to steaming over medium heat (do not boil).
Add cheese and stir until melted.
Reduce heat to low and stir in sour cream and dill until smooth.
Lightly mix in meatballs and any pan drippings; season to taste with salt and white pepper.
Keep warm over lowest heat.
In a 5- to 6-quart pan, cook linguine in 3 quarts boiling water just until tender to bite (1 to 2 minutes); or cook according to package directions.
Drain well, divide among warm dinner plates, and top with meatballs in sauce.