Best 8 Norwegian Meatballs With Spiced Cream Sauce Recipes

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

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.

NORWEGIAN MEATBALLS - NORWAY

Steps:

• In a large bowl, mix milk and 1/4 cup cornstarch until well blended.
• Add meat, onion, salt, nutmeg, pepper and egg.
• Mix until well blended.
• Cover.
• Refrigerate at least 20 minutes for easier shaping.
• Shape chilled meat mixture into 1in balls. In a 12in skillet, over med heat, heat oil until hot.
• Cook meatballs, half at a time, until browned on all sides, about 8-10 minutes.
• Remove with a slotted spoon.
• Drain on paper towels.
• Pour off all but 1/4 cup drippings, adding oil if necessary, to make 1/4 cup.
• In a med bowl, mix beef broth and remaining 1/4 cup corn starch until well blended.
• Pour into skillet.
• Over med heat, cook while stirring constantly, until sauce boils and thickens.
• Add meatballs and reduce heat to low.
• Cover and simmer 15 minutes.
• Stir in sour cream and remove from heat.

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 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.

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.

MEATBALLS WITH CREAM SAUCE

Steps:

• In a large bowl, combine the egg, milk, ketchup, Worcestershire sauce, oats, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Roll in flour, shaking off excess. , Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 400° for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until meat is no longer pink. , Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain meatballs on paper towels; transfer to a serving dish. Serve with sauce; sprinkle with parsley.

NORWEGIAN MEATBALLS WITH GJETOST SAUCE

Steps:

• Mix vigorously to blend (by hand or electric mixer) all the ingredients above.
• Shape into 3/4 inch meatballs with moistened hands.
• Pour 2 tablespoons oil in a frying pan. Place over medium heat and add meatballs. Cook, shaking gently to turn meatballs, about 10 minutes for the meatballs. Remove as they brown.
• For Gjetost sauce: Remove as much oil from the pan as possible and blend in butter and flour. Remove from heat and blend in light cream. Add chicken broth, bring to boil, stirring and cooking until thickened. Mix in Gjetost cheese. Turn heat low.
• Blend some of the sauce into sour cream, then return sour cream to sauce. Add chopped parsley or fresh dill.
• Re-add meatballs and simmer until heated through.
• Serve with cooked rice or potatoes.