Norwegian Meatballs and Rice

Kat Ryan Recipe

By Kat Ryan Katdotson

This recipe was passed down from my grandma and always is a home run with guests and family, alike.

Recipe Rating:
 10 Ratings
Cooking Method:

Blue Ribbon Recipe

Notes from the Test Kitchen:
The mix of the meat in these meatballs is really good.  They would be good on rice or noodles. 

Keep an eye on the amount of salt you use. I like a little less than Kat calls for... but season to your taste!


4 slice
white bread
3/4 c
hot milk
1 lb
extra lean, ground beef
1/2 lb
ground pork or ground turkey
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eggs, beaten
1/4 tsp
1/4 tsp
1/8 tsp
allspice, ground
1/2 c
chopped onion
1-2 tsp
2 Tbsp
vegetable oil
4 Tbsp
4 Tbsp
all purpose flour
2 tsp
beef boullion base
2 1/2 c
boiling water


In a large bowl, soak the bread in hot milk until absorbed, completely. Add all remaining ingredients; mix well. Shape into 1 inch balls. Brown meatballs in a large non stick skillet, add a little oil if necessary to keep meatballs from sicking to the pan.
Drain; place meatballs in a large casserole dish. Preheat over to 350 degrees.
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. Pour over the meatballs and bake for 30 minutes. Serve over hot cooked rice or cooked egg noodles.