Guys, the travel bug is real, and Jacob and I have been bitten by it bad. Have I mentioned that we we are heading off on our fourth European adventure next month? We’re hopping over to Italy for a second time and visiting Germany and Austria while we’re over there. I am super excited to be back in Europe again!
It’s crazy to think that before I married Jacob, the most exotic places I had ever travelled to were Texas, Montana and Hawaii. If you can even call those exotic…well maybe Hawaii. But, never in my wildest dreams would I have thought I’d be traveling all around the world in my 20’s. I guess there’s something about being married to the best adventure buddy that makes me want to get out and explore the world! It’s been a whirlwind of travel for us these past few years, and I’ve enjoyed every single minute of it. To me travel is more valuable than any possessions I could own.
My philosophy in life is that you are only young once, so you may as well live it up. I guess this is why Jake and I have had such a strong urge to see the world while we are young. We figure if we don’t take the opportunity now, it won’t be as easy to do so later on. I mean, when I’m 70-something I definitely want to be relaxing on a nice river cruise, not backpacking Europe and sleeping in hostels.
Now onto the reason you even clicked on this blog post today! Two words: Norwegian Meatballs. This recipe was inspired by my trip to Norway last November. If you’ve ever had the oh so popular Swedish Meatballs (thanks IKEA!), then I can guarantee you’ll love Norwegian Meatballs!
In case you’re wondering, I would say the main difference between Swedish Meatballs and Norwegian Meatballs (or “kjøttkaker”) is that Norwegian Meatballs are typically larger and flatter than their meatball cousin. The seasonings are also just slightly different from what you would normally find in Swedish Meatballs as well.
Norwegian Meatballs are simply divine served with a side of mashed potatoes, seasonal veggies, and lingonberry jam. And that gravy…oh my goodness. I can’t even…
Norwegian Meatballs are a favorite traditional meal in Norway. These meatballs are packed with a variety of flavorful spices and served with a creamy brown gravy.
- 1 pound ground beef
- 1/2 pound ground pork
- 2 eggs
- 1 1/2 cups bread crumbs
- 1 cup milk
- 2 tsps salt
- 1 tsp pepper
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp cinnamon
- 8 tbsp butter, unsalted
- 1/2 cup flour
- 4 cups beef broth
- 1/4 cup sour cream
- 1/4 cup heavy whipping cream
- salt and pepper
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In a large bowl, add the milk and bread crumbs. Let the bread crumbs soak for a minute or two and then whisk in the eggs and spices. Add the ground beef and pork to the mixture, and use your fingertips to incorporate it.
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Roll the meat into golf ball sized balls, and then slightly flatten each ball. Heat a skillet over medium heat, and melt 4 tablespoons over the butter. Add the meatballs to the hot skillet and fry until browned on all sides and cooked through, about 2-3 minutes. Place cooked meatballs on a paper towel lined plate and set aside.
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In the same skillet, melt the rest of the butter (4 tablespoons) over medium-low heat. Stir in the flour and cook for a minute, the roux will be golden in color. Slowly whisk in the beef broth. Once the broth has been incorporated, return the heat to medium. Allow the gravy to come to a boil. The gravy will thicken as it boils. Continue boiling the gravy until it reaches the desired consistency.
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Once the desired consistency has been reached, remove the pan from the heat. Whisk in the sour cream. At this point, you can add up to 1/4 cup of whipping cream if desired to thin the gravy.
Adapted from Kitchen Dreaming.
Meatballs make great leftovers! Refrigerate any leftovers for up to one week. Warm them up in the microwave for a minute or two, and enjoy them for a tasty lunch.
This recipe makes around 46 meatballs, which was way more than my husband and I were able to eat. I cooked up all of the meatballs and froze half of them, without the sauce, in the freezer for later use.
Try Easy Shepherd’s Pie next!
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