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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 serving (1 each) equals 255 calories, 15 g fat (7 g saturated fat), 98 mg cholesterol, 638 mg sodium, 9 g carbohydrate, trace fiber, 19 g 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 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."

Reviewed Oct. 21, 2008

"My husband and three kids loved the norwegian meatballs. I served them with the gravy poured over mashed potatoes and a side of red pickeled cabage. Use real butter and real cream for best flavor,Yumm! I also used rounded spoonfuls on the seasonings because my family usually likes foods with a little extra flavor."

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