Norwegian Meat Balls
Experience the comforting, homestyle flavors of Norway with these Norwegian Meatballs (Kjøttkaker), a hearty dish that combines tender ground beef and pork with warming spices like allspice and nutmeg. Infused with rich, creamy gravy made from beef broth and heavy cream, these meatballs are browned to perfection before simmering to tender deliciousness. Served traditionally with boiled potatoes, steamed vegetables, and a side of tart lingonberry jam, this dish is a perfect balance of savory and sweet. With a prep time of just 20 minutes, these meatballs make an impressive yet simple meal with authentic Nordic flair. Perfect for cozy family dinners or as a crowd-pleasing centerpiece, this recipe brings a taste of Norway right to your table.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 100 grams Breadcrumbs
- 120 ml Whole milk
- 1 large Egg
- 1 medium Yellow onion, finely chopped
- 0.5 teaspoons Allspice
- 0.25 teaspoons Nutmeg
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 500 ml Beef broth
- 100 ml Heavy cream
Instructions
In a large mixing bowl, combine the breadcrumbs and milk. Let the mixture sit for 5 minutes to allow the breadcrumbs to absorb the liquid.
Add the ground beef, ground pork, egg, chopped onion, allspice, nutmeg, salt, and black pepper to the bowl. Mix everything together thoroughly using your hands or a spoon until well combined.
Shape the meat mixture into small, round meatballs, about the size of a golf ball, and place them on a plate or tray.
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook the meatballs for 5-6 minutes, turning frequently, until they are browned on all sides. Remove them from the skillet and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Slowly pour in the beef broth while whisking to prevent lumps. Continue whisking until the sauce begins to thicken.
Stir in the heavy cream and bring the sauce to a gentle simmer. Return the meatballs to the skillet, ensuring they are fully coated in the sauce.
Cover the skillet and let the meatballs simmer in the sauce for 15 minutes, or until they are fully cooked and tender.
Serve the Norwegian meatballs hot with boiled potatoes, steamed vegetables, and a dollop of lingonberry jam on the side.
Nutrition Facts
Calories |
3100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.6 g | 276% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 7862 mg | 342% | |
| Total Carbohydrate | 108.4 g | 39% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 18.1 g | ||
| Protein | 182.2 g | 364% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 414 mg | 32% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1934 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
