Meatball Lefse Wraps for Leif Erikson Day


Happy Leif Erikson Day!


Don’t know what I’m talking about?  Well, lucky for you, Spongebob can explain it:




Clear as mud, huh?  So, my family knows about Leif Erikson solely because of Spongebob.  In truth Leif Erikson was a Norse explorer who is credited with discovering North America approximately 500 before Columbus. Check more out here, from a more legit source than Spongebob, History.com.


Today’s recipe is not authentic by any means, but it was delicious and totally seems like something a Viking would’ve taken along on his ship as he went off exploring!


Don't miss these other Viking inspired recipes:

  • Meatball Lefse Wraps from Amy’s Cooking Adventures
  • Crispy Green Herb Patties from Food Lust People Love
  • Kj√łttkaker med brunsaus (Norwegian Meatballs) from A Day in the Life on the Farm
  • Norwegian Havre Kjeks (Sweet and Salty Oatmeal Rounds) from Karen’s Kitchen Stories
  • Pannekaken - Norwegian Pancakes from Sneha’s Recipe
  • Suaasat, a Greenlandic Christmas Stew from Culinary Adventures with Camilla
  • Swedish Pickled Herring Appetizer from Palatable Pastime

  • Meatball Lefse Wraps for Leif Erikson Day

    Lefse Wraps inspired by Sungrown Kitchen; Meatballs Adapted from Honest-Food


    ½ cup breadcrumbs

    ½ cup milk

    Salt & pepper

    Pinch of ground ginger

    Pinch of ground nutmeg

    1 ½ pounds lean ground beef


    2 tablespoons butter

    2 tablespoons flour

    1-2 cups chicken or beef broth

    1 tablespoon worcestershire sauce

    Pepper


    Lefse


    Combine the breadcrumbs and milk in a bowl.  Set aside for a minute or until the milk is absorbed. Add the ground beef and spices and mix until combined.


    Heat the butter in a large skillet over medium heat.  Form the beef mixture into meatballs and add them to the hot skillet.  Cook until one side of the meatballs is browned, then turn and brown the other side.


    Sprinkle the flour over the meatballs and stir to coat.  Cook for a minute, then slowly add the broth, allowing it to thicken between additions. Add more or less broth depending upon how thick you’d like the gravy.  Season with worcestershire sauce and pepper.  Turn to low, cover, and simmer for 10 minutes or until the meatballs are cooked though.  Serve over fresh lefse.


    Comments

    1. Thanks for hosting this event. It was fun!

      ReplyDelete
    2. I have made lefse before and love them. Combining them with meatballs sounds wonderful!

      ReplyDelete
    3. Great minds Amy. Meatballs are always a winner

      ReplyDelete

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