Viennese Meatballs

Ingredients

While the original Norwegian Kjøttboller is typically made with a combination of ground beef and pork, the Viennese Meatballs adapt the recipe by incorporating a higher proportion of ground beef. Additionally, the Viennese version includes a unique blend of herbs and spices, such as nutmeg and marjoram, which add a distinct flavor profile to the dish. The cooking technique also differs, as the Viennese Meatballs are pan-fried instead of being simmered in a sauce. We alse have the original recipe for Kjøttboller, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 250g (0.55 lb) ground pork 250g (0.55 lb) ground pork
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 eggs 2 eggs
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 3 tablespoons all-purpose flour 3 tablespoons all-purpose flour
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat (total, saturated): 38g, 17g
• Carbohydrates (total, sugars): 12g, 2g
• Protein: 32g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, chopped onion, minced garlic, parsley, marjoram, nutmeg, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   In a separate bowl, whisk together the eggs and milk. Pour the egg mixture into the meat mixture and mix until combined.
3. 3.
   Shape the meat mixture into small meatballs, about 1 inch in diameter.
4. 4.
   Heat the vegetable oil in a large skillet over medium heat. Add the meatballs in batches and cook until browned on all sides, about 5-7 minutes. Remove the cooked meatballs from the skillet and set aside.
5. 5.
   In the same skillet, sprinkle the flour and cook for 1-2 minutes, stirring constantly, until it turns golden brown.
6. 6.
   Slowly pour in the beef broth while whisking continuously to avoid lumps. Bring the mixture to a simmer and cook for 2-3 minutes until the sauce thickens slightly.
7. 7.
   Stir in the heavy cream and return the meatballs to the skillet. Simmer for an additional 10-15 minutes, or until the meatballs are cooked through and the sauce has thickened.
8. 8.
   Serve the Viennese Meatballs hot with buttered noodles or mashed potatoes.

Treat your ingredients with care...

• Breadcrumbs — If you prefer a gluten-free version, use gluten-free breadcrumbs instead.
• Ground beef and pork — Opt for lean cuts of meat to reduce the fat content in the dish.
• Marjoram — If you can't find dried marjoram, you can substitute it with dried oregano for a similar flavor.

Tips & Tricks

• For extra flavor, you can add a splash of white wine to the sauce while simmering the meatballs.
• To achieve a crispy exterior, make sure the skillet is hot before adding the meatballs.
• If the sauce is too thick, you can thin it out by adding a little more beef broth or cream.

Serving advice

Serve the Viennese Meatballs with a dollop of lingonberry jam on the side for a traditional touch. Garnish with fresh parsley for added freshness and color.

Presentation advice

Arrange the Viennese Meatballs on a platter, drizzle the creamy sauce over them, and sprinkle some chopped parsley on top. Serve with a side of buttered noodles or mashed potatoes.