Norwegian Meatballs Norway
Transport your taste buds to Scandinavia with these hearty Norwegian Meatballs, a classic dish from Norway that combines tender, spiced meatballs with a luscious, creamy gravy. Made with a flavorful mix of ground beef and pork, these meatballs are infused with warm notes of allspice and nutmeg, ensuring an authentic Nordic flair. A golden roux-based gravy made from pan drippings, stock, and cream perfectly coats the meatballs, creating a silky and savory sauce. Serve them over creamy mashed potatoes and pair with traditional lingonberry jam for a truly comforting and wholesome meal. This Norwegian favorite comes together in under an hour, making it an ideal option for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 75 grams Breadcrumbs
- 150 milliliters Whole milk
- 1 piece Large egg
- 1 medium, finely chopped Yellow onion
- 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 milliliters Beef or chicken stock
- 100 milliliters Heavy cream
- 100 grams (optional, for serving) Lingonberry jam
Instructions
In a large mixing bowl, combine the breadcrumbs and milk. Let the mixture sit for 5 minutes so the breadcrumbs can absorb the liquid.
Add the ground beef, ground pork, chopped onion, egg, allspice, nutmeg, salt, and black pepper to the bowl with the breadcrumbs and milk. Mix thoroughly until combined but do not overmix to keep the meatballs tender.
Using your hands or a small scoop, shape the mixture into evenly sized meatballs, about 4 cm (1.5 inches) in diameter. Place them on a tray or plate.
Heat the butter in a large skillet over medium heat. Once melted and bubbling, add the meatballs in batches, making sure not to overcrowd the pan. Cook each batch for about 7-8 minutes, turning occasionally to brown them evenly. Once browned, remove the meatballs from the skillet and set them aside on a plate.
In the same skillet, add the flour to the leftover butter and meat drippings. Whisk constantly over medium heat for 1-2 minutes to form a roux.
Gradually pour in the beef or chicken stock while whisking, ensuring there are no lumps. Continue whisking until the mixture thickens into a smooth gravy, about 3-4 minutes.
Stir in the heavy cream and bring the gravy to a gentle simmer. Taste and adjust seasoning with additional salt and pepper if needed.
Return the browned meatballs to the skillet with the gravy. Reduce the heat to low, cover, and let the meatballs simmer in the gravy for 10 minutes to finish cooking and absorb flavor.
Serve the Norwegian meatballs hot with a generous ladle of gravy, alongside mashed potatoes and optionally lingonberry jam for a traditional accompaniment.
Nutrition Facts
Calories |
3445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.1 g | 289% | |
| Saturated Fat | 98.5 g | 492% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 956 mg | 319% | |
| Sodium | 7407 mg | 322% | |
| Total Carbohydrate | 160.9 g | 59% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 64.1 g | ||
| Protein | 191.0 g | 382% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 436 mg | 34% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2188 mg | 47% | |
*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.
