The first authentic Norwegian Meatballs recipe is a keeper. Two variations, a cream sauce or beef gravy – either one is delicious.
The next easy homemade meatball recipe is called Kjott Boller features a burgundy wine sauce – mmm. Check them all out below.
Easy Norwegian Meatballs Recipe
This recipes makes a large batch which can be used for a family dinner. Be certain to freeze the leftovers for additional meals.
2-1/2 lbs ground beef
1/2 lb ground pork
1 tsp salt
1 tsp ground black pepper
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp cardamom
1 sleeve saltines, crushed extra fine in food processor
2 eggs, beaten
1/4 cup finely chopped onion
1/2 to 1 cup cream
1 cup all purpose flour
1/2 lb butter, divided
1 cup shortening
In a large bowl, combine the meats, spices, cracker crumbs, egg and onion. Add 1/2 cup cream a little at a time, so the meat mixture sticks together. Cover and refrigerate overnight.
Remove from the refrigerator and roll into small balls. Put the flour in a wide shallow bowl and roll each meatball in the flour – shaking off the excess and then transferring to a sheet pan. Repeat until the meat is gone.
In a large deep frying pan or cast iron pan on medium heat, melt the ratio of two parts butter to one part shortening. When bubbly slowly add the meatballs, making certain you do not crowd the pan. Brown all sides; approximately two to three minutes per side. Do not let the little bits on the bottom of the pan blacken because it will be used for the gravy.
Remove and place in a covered pan to keep warm in a 300 degree oven until all the meatballs are browned.
4 cups+ beef broth
1/4 cup all purpose flour
Heat remaining melted fat that was used to brown the meatballs adding more to measure 1 cup. On medium-low heat whisk in the flour, stirring until smooth and light brown in color.
Slowly add 2 cups of broth whisking until smooth (it will liquid-like and not thickened). Pour over the meatballs in the covered pan along with the remaining 2 cups of broth. Gently stir the meatballs and gravy and return to the oven.
Bake at 300 degrees for 1 hour or until the meatballs are thoroughly cooked. If gravy continues to thicken too much add an additional one to two cups more beef broth as the meatballs bake.
- Makes 96 small meatballs.
- When heating/thawing leftovers, you may need to add broth to thin gravy.
Following is the other alternative you may use for sauce.
Cream Gravy (used in image above)
1/2 cup finely chopped onion
6 TBS butter left over from frying
1/2 cup plus 2 TBS all purpose flour
8 cups beef broth*
1 cup heavy whipping cream
dash cayenne pepper
salt to taste
chopped parsley for garnish
Saute onion in the butter until translucent. Whisk in the flour and brown lightly. Slowly whisk in the broth and cook until smooth and thickened. Blend in the cream and pepper and add salt to taste. Pour over the meatballs, simmer for 5-10 minutes and serve with chopped parley.
Authentic Kjott Boller
1 lb lean sirloin and 1 lb lean pork ground with a piece of suet
and 1/4 tsp allspice
3 thin slices day old bread
1 small onion, chopped
1/4 cup evaporated milk
2 eggs, beaten
freshly ground black pepper
1 tsp salt
1 tsp cornstarch
Wine Sauce (I usually double it)
3 TBS all purpose flour
1 cup beef broth
1 cup burgundy wine
hot cooked noodles
Lightly mix the meats, bread, onion, milk, eggs, salt, pepper and cornstarch together. Scoop the meat mixture, roll into small balls and carefully drop into oil heating in a heavy frying pan. Turn to brown all sides and remove to a platter.
Wine Sauce Instructions
In the same pan, whisk in the flour and stir until it begins to brown. Add the liquids slowly, stirring sauce until smooth and thickened.
Place meatballs in the wine sauce, cover and simmer for 30 minutes on the stove top. Chill in the refrigerator overnight to set the flavors.
The next day, reheat and serve over warm cooked noodles.
Adapted: Catherine Murray, Cooks’ Exchange