Norwegian Meatballs with Gjetost Sauce
Discover the comforting flavors of Scandinavian cuisine with these Norwegian Meatballs with Gjetost Sauce—a dish that combines hearty, spiced meatballs with a uniquely rich, caramel-like cheese sauce. Made from a blend of ground beef and pork, the meatballs are seasoned with warm allspice and nutmeg, then browned to perfection for a tender yet flavorful bite. The star of the recipe is the velvety Gjetost sauce, crafted with Norway's iconic brown cheese, which adds a sweet and savory depth unlike any other. Perfect for weeknight dinners or a special Nordic-inspired feast, these meatballs pair beautifully with creamy mashed potatoes or tart lingonberry jam. Ready in just under an hour, this recipe is ideal for anyone looking to explore authentic Norwegian flavors at home.
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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
- 1 teaspoon Ground allspice
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter, unsalted
- 2 tablespoons All-purpose flour (for roux)
- 500 ml Beef stock
- 100 grams Gjetost cheese, grated
- 100 ml Heavy cream
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
In a small bowl, soak the breadcrumbs in the milk for 5 minutes until softened.
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, egg, finely chopped onion, ground allspice, ground nutmeg, salt, and black pepper. Mix gently until evenly combined, but avoid overmixing.
Using your hands, form the mixture into meatballs about 1.5 inches in diameter and place them on a clean plate.
Heat 1 tablespoon of butter in a large skillet over medium heat. Fry the meatballs in batches, turning frequently, until browned on all sides and cooked through (about 8-10 minutes). Remove the meatballs from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter and melt over medium heat. Stir in the flour and cook, stirring constantly, for 1-2 minutes to form a roux.
Gradually whisk in the beef stock, ensuring no lumps form. Simmer the sauce for 5 minutes until slightly thickened.
Lower the heat to medium-low and add the grated gjetost cheese and heavy cream. Stir until the cheese is fully melted and the sauce is smooth. Adjust seasoning with additional salt and pepper if needed.
Return the meatballs to the skillet, spooning the sauce over them. Simmer for an additional 5 minutes to allow the flavors to meld.
Transfer the meatballs and sauce to a serving dish. Garnish with freshly chopped parsley. Serve warm with mashed potatoes or lingonberry jam on the side.
Nutrition Facts
Calories |
884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 1401 mg | 61% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 13.8 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 184 mg | 14% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 851 mg | 18% | |
*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.
