I miss this meal! My dad is a full blooded Norwegian, he still makes this at 69 years old. This recipe is awesome... great measurements! The only thing I do different is use 1/2 white flour and 1/2 wheat. I was brought up on the salt pork, but I've done it both ways and they are equally tasty. We always slice it really thin and fry it in butter and then top it with sour cream. Nice to see this recipe shared on here :)

Reviewed On: Sep. 16, 2009

I LOVE this recipe. I've made it a few times. It tastes great as listed without modifications but I wanted to add a couple issues. Browning vs Not Browning It honestly works both ways; however, I felt like browning the meatballs made them more flavorful. When i didn't brown them, they were a bit bland in the sauce. My Italian boyfriend even could tell the difference. I would suggest browning for more flavor. Bitterness: One time the sauce came out bitter. I still am not sure why. I think it might have been the dry ingredients instead of using fresh or possibly sauteing the garlic too long. I used more sugar and was able to cut the bitterness out. Tricks/Tips: Couple things I tried made the meatballs awesome! Seasoning the egg with salt, adding 1/4 cup Parm cheese to the meatballs, and soaking the bread crumbs in a little bit of light table cream (I'm sure milk works too). I hope this helps some with the same questions that I originally had.

Reviewed On: Mar. 10, 2009