Norwegian Meatballs Recipe
Norwegian Meatballs Recipe photo by Taste of Home

Norwegian Meatballs Recipe

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These meatballs are a favorite around our area. On May 17, Norwegian Independence Day, many people serve them with a mashed rutabaga and potato dish. So this recipe is both delicious and very traditional.
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 16 servings


  • 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
  • GRAVY:
  • 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

Nutritional Facts

1 each: 255 calories, 15g fat (7g saturated fat), 98mg cholesterol, 638mg sodium, 9g carbohydrate (2g sugars, trace fiber), 19g protein


  1. 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.
  2. 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.
  3. 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.
Originally published as Norwegian Meatballs in Country Extra March 1992, p49

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed May. 21, 2016

"Very good meatballs! Made them for Norwegian Independence Day. Big hit!"

Reviewed Nov. 29, 2015

"Im 17 and I made these meatballs for a school project for the first time. They are amazing."

Reviewed Apr. 3, 2014

"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."

Reviewed Jun. 13, 2012

"I've made this recipe several 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."

Reviewed Dec. 25, 2010

"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."

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