What’s Cookin’?: Nordic Buffalo Meatballs

Chef Tim

With just three games left in the season we aren’t slowing down! Remember last year, when we went to the dome and
took the Marker back. I do, I also went up and took this Nordic meatball recipe and made it a little bit better. Today, we
are making Nordic Buffalo Meatballs. Makes: 10 servings, 3 balls each

Meat Balls:

• 6 oz Onions, fine dice
• 1 oz Olive Oil
• 4 oz breadcrumbs
• 6 oz Milk
• 7 oz eggs beaten
• 2 lbs ground buffalo
• 1 tsp dill weed
• ¼ tsp nutmeg
• ¼ tsp Allspice-ground
• 2 tsp salt
• 1 tsp Pepper

0) Turn oven on to 400 degrees F.
1) Sautee Onions in olive oil for 10 minutes on medium heat and allow to cool.
2) Combine Milk and Eggs together, beat well. Add breadcrumbs and allow to soak for 15 minutes.
3) In a large bowl, add all the above together. Make sure that the onions are cooled, and the breadcrumbs have had
time to soak.
4) Roll out into about golf ball size meat balls. I would also suggest taking one and cooking it quick on the stove top to
test flavor.
5) Brown in 400 F oven to an internal temp of 165 F is reached. Drain well and place in casserole dish to be covered in
sauce.

Sauce:

• 3 1/2 Cups Brown Gravy instant– Hot
• ½ Cup Light Cream – Heated
• 2/3 Cup Sour Cream
• 1/2 tsp Dill Weed

1) This recipe originally calls for Espagnole which is a brown sauce, but I find to make it in such a small quantity can be
very tricky. Brown gravy is just a good substitute, but if you have one or want a Espagnole recipe comment below and I
might give you my truly hidden recipe.
2) Take your light cream, and warm it up, stirring and watching it. You don’t want it to get above 150 as it will curdle at
higher temps. Mix in the brown gravy.
3) Temper in the sour cream, bits at a time, then add seasoning to taste. Once you are happy with the flavor drizzle over the meatballs that should be coming out of the oven. Keep hot in a crock pot on low! Then take them out to the tailgate lot.

Go Jacks and Block That Kick!

Tim