What is the difference between meatballs and Norwegian meatballs?

Meatballs AKA Italian meatballs are made with the same base as Norwegian meatballs (i.e. breadcrumbs, beef/pork, milk, etc.) However these meatballs are flavored with seasonings more unique to Italian cooking like oregano, marjoram, garlic, etc. These meatballs are also served with a tangy, chunky tomato sauce unlike Norwegian which are flavored with cinnamon and nutmeg and served with a creamy gravy.

What to serve with Norwegian meatballs

Norwegian meatballs are traditionally served with potatoes, lingonberry, and steamed veggies. Although, they'd be equally delicious served with a side of rice or egg noodles.

Traditional Norwegian Meatballs (Kjottkaker) Recipe

Name: Norwegian Meatballs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Norwegian
Ingredients: 1 cup milk; 1 1/2 cups bread crumbs; 2 eggs; 2 teaspoons salt; 1 teaspoon pepper; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon allspice or cinnamon; 1 pound ground beef; 1/2 pound ground pork; 8 tablespoon unsalted butter; 1/2 cup flour; 4 cups beef broth; 1/4 cup sour cream; 1/4 cup heavy whipping cream; salt and pepper

Norwegian Meatballs

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.

Author: Ashley
Prep Time: 10 minutes
Inactive Time: 0 hours
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 46 meatballs 1x
Category: Entrees
Method: Stovetop
Cuisine: Norwegian

Ingredients

Units Scale

Meatballs

1 cup milk
1 1/2 cups bread crumbs
2 eggs
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon allspice or cinnamon
1 pound ground beef
1/2 pound ground pork

Sauce

8 tablespoon unsalted butter
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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Instructions

In a large bowl, add the milk and bread crumbs.
Let the bread crumbs soak for a minute, and then whisk in the eggs and spices.
Add the ground beef and pork to the mixture, and use your fingertips to incorporate them.
Roll the meat into golf ball-sized balls (or scoop them with a cookie scoop), and then slightly flatten each ball.
Heat a skillet over medium heat, and melt 4 tablespoons of 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.
Melt the rest of the butter (4 tablespoons) in the same skillet 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.
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.

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Notes

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 could eat. I cooked up all of the meatballs and froze half of them, without the sauce, in the freezer for later use.

Keywords: meatballs, entree, norwegian, comfort food