Norwegian Meatballs

Cassie *


No story...just Delicious! I serve these over noodles, rice or mashed potatoes..

Recipe and photo from my Taste of Home March 1992 magazine.


★★★★★ 1 vote

16 servings
30 Min
25 Min


  • 2
    eggs, lightly beaten
  • 1 c
  • 1 c
    finely chopped onion
  • 1 c
    dry bread crumbs
  • 2 tsp
  • 2 tsp
  • 1/2 tsp
    each ground ginger, nutmeg and allspice
  • 1/4 tsp
  • 2 lb
    extra-lean ground beef
  • 1 lb
    ground pork

  • 2 Tbsp
    finely chopped onion
  • 3 Tbsp
  • 5 Tbsp
  • 4 c
    beef broth
  • 1/2 c
    heavy whipping cream
  • dash
    cayenne pepper
  • dash
    white pepper

How to Make Norwegian Meatballs


  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.

Printable Recipe Card

About Norwegian Meatballs

Course/Dish: Beef Pork

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