Norwegian Meatballs and Rice

Kat Ryan


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

Blue Ribbon Recipe

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! The Test Kitchen


★★★★★ 11 votes



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4 slice
white bread
3/4 c
hot milk
1 lb
extra lean, ground beef
1/2 lb
ground pork or ground turkey
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

How to Make Norwegian Meatballs and Rice


  • 1In 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.
  • 2Drain; place meatballs in a large casserole dish. Preheat over to 350 degrees.
  • 3to 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.

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About Norwegian Meatballs and Rice

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Scandinavian
Hashtag: #comfort-food

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