Norwegian Meatballs

By Master Chef on January 30th, 2019 · In Budget Cooking, Casseroles, Dinner, Herbs and Spices, Meals, Meats, Regional and Ethnic, ROTD, Sauces and Gravies, Techniques, Vegetables

Ask any Norwegian what dish reminds them most of their homeland and they’ll say “Norwegian Meatballs.” This is the food their grandmothers prepared. Lingonberries are a popular side dish for this recipe, though cranberries will do nicely.

Norwegian Meatballs

Serve with boiled potatoes and lingonberries (or cranberries).

Author: Epicurus.com Kitchens

Recipe type: Main Course

Cuisine: Norwegian

Serves: 6

Ingredients

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

Instructions

Combine meat, onion, eggs, spices, and salt. Tear the bread into small pieces. Soak in milk for a few minutes. Combine with meat mixture.
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.
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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