Total TimePrep: 30 min. Bake: 20 min.
Makesabout 16 servings
Did not have heavy cream on hand for gravy, so this review is strictly for the meatballs. We will forever season our meatballs this way! Absolutely delicious blend of flavors, and a million times better than the standard "Italian" seasoning. (If you are on the Keto diet - this recipe works really well with the porkrinds substitution).
I did what a previous reviewer did and added better that bouillon beef flavor to my gravy, and I substituted onion powder for the minced onion in the meatballs because my son has an onion texture aversion. It was great over egg noodles! Should have made more gravy though!
If you want more of a flavor punch, add something like "Better Than Bouillon" beef flavor. It made a good dish absolutely delicious. I halved the recipe because there are only two of us.
Huge hit! I made this for my Daughters of Norway Jul Fest. Everyone loved them. I only used a couple dashes of pepper as I'm not a pepper fan. You actually need two jelly roll pans and even then they will be packed. I would try 17 minutes as one pan got a little over done.
Delicious over noodles! Time consuming but worth it.
These are soooo good!! We've fixed them many times and everyone loves them!!
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.