A modern take on the classic Norwegian meatballs
found on gilde.no
Here you have a delicious contemporary take on the classic
400 g [0,9 lb] pasta sauce
120 g [4,25 oz] mozarella
1 handful of fresh basil
400 g [0,9 lb] minced meat
2 cloves of garlic
1 tablespoon worcester sauce
2 dl [0.4 pt] bread crumbs made with dry bread
40 g [1,5 oz] parmesan
salt and pepper
 Whip together egg, grate parmesan and finely chopped garlic.
 Mix all the ingredients for the meatballs in a large bowl, feel free to use your hands if you like.
 Remove about 1 large tablespoon of the mixture and roll into small meatballs. Heat oil in a skillet and brown the meatballs for 6-7 minutes. Be sure to shake the skillet so you get an even browning on theballs. Remove the meatballs from the skillet and wipe off excessive grease with kitchen paper.
 Put the meatballs back into the skillet with the pasta sauce, simmer over medium low heat for approx. 6 minutes until the meatballs are almost done. Add the grated mozzarella cheese, put on the lid and simmer for about 4-5 minutes until the cheese melts.
 Top with chopped basil and server with boiled rice or ribbon spaghetti.