Best 9 Norwegian Meatballs Recipes

NORWEGIAN MEATBALLS

Steps:

• 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.

BJARNE'S NORWEGIAN MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a jelly roll pan.
• Combine bread crumbs, milk, eggs, onion, ginger, salt, nutmeg, garlic, and black pepper in a mixing bowl. Let stand until bread crumbs absorb milk, about 5 minutes. Stir until just mixed and add ground beef. Mix until well blended. Shape mixture into 1-inch meatballs and place on the prepared pan.
• Bake in the preheated oven until browned, about 18 minutes. Set meatballs aside.
• Melt butter in a large skillet over medium-high heat. Saute onion until tender, about 3 minutes. Stir in flour and cook until lightly browned, about 2 minutes. Slowly add broth; cook and stir gravy until smooth and thickened, 5 to 10 minutes. Blend in cream, cayenne pepper, and black pepper.
• Gently stir cooked meatballs into gravy and heat through, but do not boil, about 5 minutes more.

NORWEGIAN MEATBALLS (VIKING SOUL FOOD STYLE)

Steps:

• For the Norwegian meatballs: Small dice the yellow onions, or grate on a cheese grater on the largest holes. Warning: The cheese grater method is effective, but you'll likely have a tearful experience!
• Combine butter, 1 teaspoon salt and the grated onions in a small pot. Cook on medium-low until onions are browned and smelling sweet, about 1 hour. Remove from heat and allow to cool.
• Chop up rye bread by hand or in a food processor until crumbly, but don't obliterate it. Add heavy cream, whole milk, and rye breadcrumbs to a pot. Heat gently on low until breadcrumbs have absorbed dairy and are softened and aromatic, then remove from the heat.
• Grind allspice berries and black peppercorns together in a spice grinder until fine.
• Combine rye breadcrumbs, eggs, flour, caramelized onions, remaining teaspoon salt and the spices in a large mixing bowl. Mix together until a smooth paste forms, then incorporate the beef and pork, squeezing with your fingers to make sure the starchy ingredients break up into the meat. At the same time, make sure not to overwork the mixture, as that would yield tough meatballs.
• Let stand at least 2 to 3 hours in the fridge, then roll into balls. We roll our meatballs to 1 1/2-ounces each, but all you need to do is make sure your meatballs are consistently-sized, so they cook at the same rate when they hit the oven.
• Preheat the oven to 550 degrees F, preferably on convection. Roast meatballs until well-browned on the outside, about 10 minutes in a convection oven or 12 minutes in a conventional oven.
• For the surkal: Thinly slice cabbage (1/4-inch thick) with a knife or mandoline. Avoid cutting into the core; you just want the purple leaves.
• Toss cabbage and salt together in a large bowl and allow to sit.
• Combine white sugar, cider vinegar, red wine vinegar, ground caraway seed, bay leaf and 3 cups water in a large pot, then bring to a boil. Pour over cabbage and cover, then refrigerate for about 1 day. This will help lessen the harshness of the vinegars and soften the cabbage.
• After 24 to 36 hours, remove bay leaf and stir cabbage mixture to make sure caraway is well-distributed.
• Refrigerate until ready to eat.
• For the Gjetost cheese sauce: Melt the butter in a pot on medium heat and brown slightly. Add the flour and whisk well. Allow the roux to brown on medium-low heat until it reaches a rich golden brown color; it should smell nutty. This takes 20 to 30 minutes.
• Add the milk gradually in increments, whisking vigorously as you go. If you happen to have an immersion blender, run it through and get rid of any lumps. Reduce heat to low and watch carefully, whisking often and making sure the bottom doesn't burn. You want to see bubbles popping up to the surface every few seconds.
• Add the Madeira, white wine, salt and nutmeg. Cook until the sauce has thickened slightly, about 40 minutes, then grate the Gjetost cheese into the pot.
• Allow the sauce to cook gently and continue to thicken for about 1 1/2 hours. Be sure to whisk the bottom occasionally to get up any browned bits. If you have one, get your immersion blender in there and run it through until smooth and velvety. When finished, sauce should be the consistency of thick gravy and taste of toasty bread and goat cheese.
• Allow to cool for a half hour or so, then place in the fridge if you aren't going to use it right away.
• For the meatball lefse wrap: Preheat the oven to 500 degrees F.
• Halve 2 of the meatballs and roast until lightly browned, about 5 minutes. Toast a piece of lefse in a nonstick pan or better yet, on a lefse griddle, on both sides. Remove toasted lefse to a cutting board. Begin layering: 1/2 cup shredded green cabbage, 1/2 cup surkal/pickled cabbage, the heated meatballs and finally about 1/3 cup warm Gjetost cheese sauce. Roll it tightly like a burrito. Cut in half if you're sharing, but you probably won't want to.

NORWEGIAN MEATBALLS

Steps:

• Mix ground beef, ground pork, bread crumbs, milk, egg and spices; mix well.
• Shape into 1 inch balls.
• Heat 1 tbs butter in pan.
• Place meat balls in pan and cook, turning as necessary to completely cook meat balls.
• When meatballs are done, take them out of the pan and place them on a plate.
• Mix flour, sugar, salt and pepper together.
• To remaining drippings in pan, add flour mixture, stir with whisk.
• Add water to make a gravy.
• Slowly add 1 cup cream, stirring constantly.
• Stir until thick.
• Do not boil.
• Add meatballs to gravy and keep heat low.
• Allow flavors to blend.
• I would personally serve them with rice as a main course, but I don't think that would be traditional.
• I think my mom used them as appetizers- to go with a smorgasbord.

NORWEGIAN MEATBALLS WITH SPICED CREAM SAUCE

Steps:

• For meatballs:
• Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Cool slightly. Combine bread and stock in large bowl. Mix in onion mixture, egg, allspice and pepper. Add ground beef and veal and blend well. (Can be prepared 3 hours ahead. Cover and chill.)
• Shape meat into 1 1/4-inch balls. Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add meatballs and sauté until cooked through and brown, turning occasionally, about 20 minutes. Using slotted spoon, transfer meatballs to platter and keep warm. Reserve drippings in skillet.
• For sauce:
• Add flour to drippings in skillet and stir over medium heat until brown, about 4 minutes. Gradually whisk in stock and cream. Simmer until sauce is thick and smooth, stirring frequently, about 5 minutes. Season to taste with allspice, salt and pepper. Pour sauce over meatballs and serve.

NORWEGIAN MEATBALLS AND RICE

Steps:

• 1. In a large bowl, soak the bread in hot milk until absorbed, completely. Add all remaining ingredients; mix well.
• 2. Shape into 1 inch balls. Brown meatballs in a large non-stick skillet, add a little oil if necessary to keep meatballs from sticking to the pan.
• 3. Drain; place meatballs in a large casserole dish. Preheat over to 350 degrees.
• 4. To make the gravy, melt 4 tbsp of butter in a medium saucepan. Stir in 4 Tbsp all-purpose flour. Mix 2 tsp beef bouillon base into 2 1/2 c boiling water. Mix into flour mixture. Cook and stir until thickened.
• 5. Pour over the meatballs and bake for 30 minutes.
• 6. Serve over hot cooked rice or cooked egg noodles.

NORWEGIAN MEATBALLS IN SAUCE

Steps:

• 1. Thoroughly combine all ingredients except flour, beef broth, heavy cream and chopped parsley.
• 2. Blend well and shape into about twenty four 1 1/2 inch meatballs.
• 3. Roll lightly in flour.
• 4. Place on rack of broiler pan in preheated 400 degree oven for 20 minutes.
• 5. Drain.
• 6. Before serving, carefully remove meatballs to warm platter.
• 7. Stir heavy cream into broth in crockpot.
• 8. Mix until smooth.
• 9. Pour sauce over meatballs, then sprinkle with the chopped parsley.

NORWEGIAN MEATBALLS

Steps:

• 1. In a medium bowl, mix the milk and yogurt. Add the bread and press to submerge. Let stand until saturated, about 10 minutes. In a medium skillet, heat the oil. Add the onion, and cook over moderate heat until softened minutes. Add allspice, ginger, and nutmeg;cook for 1 minute.
• 2. In a large bowl. combine the meats and the bread mixture, onion, and egg yolk. Sprinkle with salt and pepper and blend well. Form into 80 teaspoon size meatballs.
• 3. In a large skillet add vegetable oil and Cook the meatballs in batches over moderate heat, turning to cook on all sides until lightly charred, about 5 minutes,per batch.
• 4. Sauce: In a large , deep skillet,or pot, boil the stock over high heat until reduced to 2 cups,about 10 minuets. Add the brandy and boil 2 minutes. Whisk in the creme fraiche(like sour cream), gjetost cheese(get at Whole Foods), and cocoa powder and bring to a simmer.
• 5. Add the meatballs and simmer over low heat, stirring occasionally, until meatballs are cooked through and the gravy is slightly thickened, about 10 minutes. Serve with mashed potatoes and rutabagas together.

NORWEGIAN MEATBALLS

Steps:

• 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.