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Norwegian Meatballs

 Norwegian Meatballs
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.
16 ServingsPrep: 30 min. Bake: 20 min.


  • 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 ground beef (95% lean)
    With Johnsonville Italian Sausage.

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  • 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


  • 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

2 of 2

Norwegian Meatballs (continued)

Directions (continued)

  • 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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.