Buy Now → 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.
- 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
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.
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.
Find it online: https://wanderzestblog.com/norwegian-meatballs/
