Norwegian Meatballs
Cuisine: Norwegian
Author: Kitchens
Serve with boiled potatoes and lingonberries (or cranberries).
  • 1 1/2 pounds ground beef (15% fat)
  • 1/2 pound ground pork
  • 1 to 2 eggs
  • 1/2 onion, finely chopped
  • 1 teaspoon allspice
  • 1/2 teaspoon powdered ginger
  • 1 teaspoon finely ground black pepper
  • 2 teaspoons salt
  • 3 slices stale bread
  • 1 Cup milk
  • butter, salted
  • 3 Tablespoons all purpose flour, or more
  • 2 Cups beef stock
  1. Combine meat, onion, eggs, spices, and salt. Tear the bread into small pieces. Soak in milk for a few minutes. Combine with meat mixture.
  2. Using a tablespoon dipped in water, form the meat mixture into small balls, and fry them in butter. Turn to brown on all sides. Make sure not to crowd the pan—you might have to cook them in several batches.
  3. When all of the meatballs are properly browned, there should be some fat left in the pan. If not, or only very little, add a couple of tablespoons of butter. Add the flour and cook until grainy and brown, a roux. Stir in stock, little by little. Bring to a boil. It should thicken into a nice, golden brown sauce. If it is not thick enough, sift in a little more flour.
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