5 of 5 stars
(3 reviews)

Norwegian meatballs

Norwegian meatballs are small cakes of minced meat of beef. Often with added pork and/or lamb.

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Norwegian meatballs
Image by Kenneth Jorgensen

Ingredients

  • 5 pounds meat
  • 2 onions
  • 1/2 tsp. nutmeg
  • 1/2 tsp. allspice
  • 1/2 tsp. pepper
  • 2 eggs
  • 1/2 cup cracker meal
  • 4 beef bouillon cubes
  • 2 tsp. flour

Nutritional information (per 100g)

  • Fat: 21 g
  • Proteins: 11 g
  • Carbohydrates: 3 g
  • Calories: 242 Kcal
90 minutes
4 servings

Most Norwegians have a relationship with the mother's or father's meat ball recipe. This tradition is so strong that it is possible to find products labeled "mother's meatballs" in shopping mall freezers.
Meatballs has by many been regarded as dinner, while patties, sausage patties and so-called boneless birds and frikadeller was considered a bit finer.

While minced ground beef is required, other ingredients are subject to both tradition and taste. Salt and pepper are common, while ginger or nutmeg may vary with local traditions. The amount of potato, flour, and the use of onion, eggs, breadcrumbs, milk and water in the dough also varies.

  • Heat oven to 300 degrees.
  • Combine all ingredients, knead by hand for about 5 minutes and blend spices into the mix.
  • Lightly grease a baking pan.
  • Form small round meat balls. Dip hands in cold water to avoid sticky fingers and to make surface smooth and nicy.
  • Bake for 15 minutes.
  • Place meatballs in large kettle. Add bouillon, drippings from meatballs and water to cover.
  • Stir in flour. heat to boiling point.
  • Reduce heat and let it simmer for 1 hour.

Meatballs may be served with brown gravy, traditionally with boiled potatoes and either fried onions, sauerkraut, mashed potatoes or mashed peas.

Reviews

Always tasty

Selma Hubbard - 7/16/2010
* * * * *
(5 of 5 stars)
Exactly the way I make them, except I don't use quite as much spice and I usually fry them. I also drop them in the sauce to cook.
Makes the sauce taste awesome.

Item review

Natasha Kirin - 11/16/2011
* * * * *
(5 of 5 stars)
Good, standard recipe.
For a variation, try using ground spicy sausages in place of the pork, along with some minced onion. I also add anise seed to both the meatballs and my sauce. The anise seed really makes a difference.

Best I have tasted ever

James Stern - 9/18/2011
* * * * *
(5 of 5 stars)
They are the best meatballs ever, even though I usually use only beef most of the time. I don't usually fry them. I am too impatient for that. I scoop them out with a spoon, roll them in my hands, and bake on a cake rack in the oven over a foil-lined sheet. This way, they brown nicely, excess fat is drained off and they get good a crispy.
When I serve these to friends, I am always asked for the recipe.