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.
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.
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.
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.
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.