NORWEGIAN MEATBALLS
These meatballs are a favorite around our area. On May 17, Norwegian Independence Day, many people serve them with a mashed rutabaga and potato dish. So this recipe is both delicious and very traditional.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield about 16 servings.
Number Of Ingredients 18
Steps:
- 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. , 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. , 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.
Nutrition Facts : Calories 255 calories, Fat 15g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 638mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 19g protein.
NORWEGIAN MEATBALLS AND RICE
We love old family recipes and these Norwegian meatballs are no different. The mix of ground beef and pork is quite tasty. They soak up all the delicious flavor of the creamy gravy. Serve this over rice or noodles for a comforting meal.
Provided by Kat Ryan
Categories Beef
Number Of Ingredients 15
Steps:
- 1. In a large bowl, soak the bread in hot milk until absorbed, completely. Add all remaining ingredients; mix well.
- 2. Shape into 1 inch balls. Brown meatballs in a large non-stick skillet, add a little oil if necessary to keep meatballs from sticking to the pan.
- 3. Drain; place meatballs in a large casserole dish. Preheat over to 350 degrees.
- 4. To 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.
- 5. Pour over the meatballs and bake for 30 minutes.
- 6. Serve over hot cooked rice or cooked egg noodles.
NORWEGIAN MEATBALLS
No story...just Delicious! I serve these over noodles, rice or mashed potatoes.. Recipe and photo from my Taste of Home March 1992 magazine.
Provided by Cassie *
Categories Beef
Time 55m
Number Of Ingredients 18
Steps:
- 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.
BJARNE'S NORWEGIAN MEATBALLS
Both of my parents are Norwegian. Growing up, my mom used to make these meatballs. Later in life, my dad took over the meal prep, and he became a great cook. My mom did a good job, but my dad perfected the recipe. I think of him every time I make them now.
Provided by Debbie22
Categories World Cuisine Recipes European Scandinavian
Time 1h30m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a jelly roll pan.
- Combine bread crumbs, milk, eggs, onion, ginger, salt, nutmeg, garlic, and black pepper in a mixing bowl. Let stand until bread crumbs absorb milk, about 5 minutes. Stir until just mixed and add ground beef. Mix until well blended. Shape mixture into 1-inch meatballs and place on the prepared pan.
- Bake in the preheated oven until browned, about 18 minutes. Set meatballs aside.
- Melt butter in a large skillet over medium-high heat. Saute onion until tender, about 3 minutes. Stir in flour and cook until lightly browned, about 2 minutes. Slowly add broth; cook and stir gravy until smooth and thickened, 5 to 10 minutes. Blend in cream, cayenne pepper, and black pepper.
- Gently stir cooked meatballs into gravy and heat through, but do not boil, about 5 minutes more.
Nutrition Facts : Calories 350.5 calories, Carbohydrate 10.3 g, Cholesterol 132.1 mg, Fat 22.2 g, Fiber 0.9 g, Protein 26.1 g, SaturatedFat 10.2 g, Sodium 1004.4 mg, Sugar 1.7 g
NORWEGIAN MEATBALLS
This was translated from braille from my mom's recipe collection (after she passed away). She loved Norwegian meatballs! My grandmother was Norwegian and my grandfather was Swedish, so there was a real blending of cultures. She called these Norwegian meatballs, but maybe they are Swedish? Who's to say?!
Provided by KCShell
Categories Meat
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Mix ground beef, ground pork, bread crumbs, milk, egg and spices; mix well.
- Shape into 1 inch balls.
- Heat 1 tbs butter in pan.
- Place meat balls in pan and cook, turning as necessary to completely cook meat balls.
- When meatballs are done, take them out of the pan and place them on a plate.
- Mix flour, sugar, salt and pepper together.
- To remaining drippings in pan, add flour mixture, stir with whisk.
- Add water to make a gravy.
- Slowly add 1 cup cream, stirring constantly.
- Stir until thick.
- Do not boil.
- Add meatballs to gravy and keep heat low.
- Allow flavors to blend.
- I would personally serve them with rice as a main course, but I don't think that would be traditional.
- I think my mom used them as appetizers- to go with a smorgasbord.
Nutrition Facts : Calories 685.8, Fat 51, SaturatedFat 25.7, Cholesterol 250.1, Sodium 1288.8, Carbohydrate 20.8, Fiber 0.9, Sugar 4.2, Protein 34.6
MEATBALLS WITH RICE
A pound of ground beef goes a long way in this recipe. I especially like to take it to potluck suppers.-Mina Dyck, Boissevain, Manitoba
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the beef, oats, 1/2 teaspoon salt, pepper, celery salt and parsley. Shape by tablespoonfuls into meatballs. Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 18-20 minutes or until browned. , Meanwhile, combine rice, celery, onion, mushrooms, soup, water and remaining salt. Transfer meatballs to a greased 3-qt. casserole; pour soup mixture over. Cover and bake at 350° for 1 hour or until liquid is absorbed and rice is tender.
Nutrition Facts : Calories 250 calories, Fat 9g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 866mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.
NORWEGIAN MEATBALLS WITH GJETOST SAUCE
Make and share this Norwegian Meatballs With Gjetost Sauce recipe from Food.com.
Provided by BeccaB3c
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix vigorously to blend (by hand or electric mixer) all the ingredients above.
- Shape into 3/4 inch meatballs with moistened hands.
- Pour 2 tablespoons oil in a frying pan. Place over medium heat and add meatballs. Cook, shaking gently to turn meatballs, about 10 minutes for the meatballs. Remove as they brown.
- For Gjetost sauce: Remove as much oil from the pan as possible and blend in butter and flour. Remove from heat and blend in light cream. Add chicken broth, bring to boil, stirring and cooking until thickened. Mix in Gjetost cheese. Turn heat low.
- Blend some of the sauce into sour cream, then return sour cream to sauce. Add chopped parsley or fresh dill.
- Re-add meatballs and simmer until heated through.
- Serve with cooked rice or potatoes.
Nutrition Facts : Calories 430.8, Fat 31, SaturatedFat 14.8, Cholesterol 161.6, Sodium 497.2, Carbohydrate 10.6, Fiber 0.3, Sugar 0.9, Protein 26.1
NORWEGIAN MEATBALLS - NORWAY
Make and share this Norwegian Meatballs - Norway recipe from Food.com.
Provided by Sam 3
Categories Meat
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix milk and 1/4 cup cornstarch until well blended.
- Add meat, onion, salt, nutmeg, pepper and egg.
- Mix until well blended.
- Cover.
- Refrigerate at least 20 minutes for easier shaping.
- Shape chilled meat mixture into 1in balls. In a 12in skillet, over med heat, heat oil until hot.
- Cook meatballs, half at a time, until browned on all sides, about 8-10 minutes.
- Remove with a slotted spoon.
- Drain on paper towels.
- Pour off all but 1/4 cup drippings, adding oil if necessary, to make 1/4 cup.
- In a med bowl, mix beef broth and remaining 1/4 cup corn starch until well blended.
- Pour into skillet.
- Over med heat, cook while stirring constantly, until sauce boils and thickens.
- Add meatballs and reduce heat to low.
- Cover and simmer 15 minutes.
- Stir in sour cream and remove from heat.
Nutrition Facts : Calories 459.7, Fat 28.4, SaturatedFat 10.3, Cholesterol 147.5, Sodium 2054.1, Carbohydrate 20.1, Fiber 0.6, Sugar 1.4, Protein 30.4
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NORWEGIAN MEATBALLS - KITCHEN DREAMING
From kitchendreaming.com
5/5 (6)Total Time 40 minsCategory DinnerCalories 993 per serving
- In a large bowl, add the milk and bread crumbs. Allow the milk to be absorbed by the bread crumbs and then whisk in the eggs and spices (salt, pepper, nutmeg, ginger, and allspice). Mix until incorporated. Then add the ground meats and with your finger tips, lightly mix the milk-bread crumb mixture into the meat mixture until well combined being mindful not to compact the mixture tightly. This step makes for a light meatball rather than a dense one.
- Form the meat into 2-oz balls (about the size of golf balls). Into a large skillet or Dutch oven over medium heat, melt half the butter (4 tbsp) and lightly fry the meatballs, turning until they are browned on all sides, but not cooked through. You may need to work in two batches. Once all the meatballs have been browned remove them from pan and set aside while you prepare the gravy.
- Into the same skillet or Dutch oven you cooked the meatballs in, add the remaining 4 tbsp butter over medium-low heat. Stir in the flour to make a roux and allow to cook for a minute - the roux will still be blonde in color. Then slowly whisk the broth into the roux. Once the roux is incorporated into the broth, turn the heat up to medium and add the meatballs back into the pan and cook for about 20 minutes over medium heat until the meatballs are cooked through. The gravy should come to a boil and thicken as the meatballs simmer. If the gravy is too thick, add a little more broth (or water) to thin it to your desired consistency. If the gravy is too thin you can cook a little longer allowing the sauce to reduce to your desired consistency.
- Once your desired consistency is reached, remove the pan from the heat and whisk in the sour cream (see notes). Taste the sauce and adjust your seasonings to your desired tastes.
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