- 2 eggs, lightly beaten
- 1 cup milk
- 1 cup dry bread crumbs
- 1/2 cup finely chopped onion
- 2 teaspoons salt
- 2 teaspoons sugar
- 1/2 teaspoon each ground ginger, nutmeg and allspice
- 1/4 teaspoon pepper
- 2 pounds extra-lean ground beef (95% lean)
- 1 pound ground pork
- 2 tablespoons finely chopped onion
- 3 tablespoons butter
- 5 tablespoons all-purpose flour
- 4 cups beef broth
- 1/2 cup heavy whipping cream
- Dash cayenne pepper
- Dash white pepper
- In a large bowl, combine the eggs, milk, bread crumbs, onion and seasonings. Let stand until crumbs absorb milk. Add meat; stir until well blended. Shape into 1-in. meatballs.
- Place meatballs on a greased rack in a shallow baking pan. Bake at 400° until browned, about 18 minutes or until a thermometer reads 160°; drain. Set aside.
- For gravy, in a large skillet, saute onion in butter until tender. Stir in flour and brown lightly. Slowly add broth; cook and stir until smooth and thickened. Blend in the cream, cayenne and white pepper. Gently stir in meatballs; heat through but do not boil. Yield: about 16 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Norwegian Meatballs
"Very good meatballs! Made them for Norwegian Independence Day. Big hit!"
"Im 17 and I made these meatballs for a school project for the first time. They are amazing."
"These are so much better than Swedish Meatball. I think it is the gravy. I made 1 day ahead and then re-heated with gravy."
"I've made this recipe several times....it is fantastic! I love the spices in it, makes the meatballs very different from Italian style with garlic, basil, etc. I don't add the milk, but that's the only thing I omit from the original recipe."
"My grandmother always made Norwegian/Swedish meatballs every Christmas. Her recipe was lost, I found this one and it became the family tradition. Very good, you will be asked for the recipe if served to others."