Norwegian Meatballs And Rice Recipes

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NORWEGIAN MEATBALLS



Norwegian Meatballs image

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

2 large eggs, lightly beaten
1 cup whole milk
1 cup dry bread crumbs
1/2 cup finely chopped onion
2 teaspoons salt
2 teaspoons sugar
1/2 teaspoon each ground ginger, nutmeg and allspice
1/4 teaspoon pepper
2 pounds extra-lean ground beef (95% lean)
1 pound ground pork
GRAVY:
2 tablespoons finely chopped onion
3 tablespoons butter
5 tablespoons all-purpose flour
4 cups beef broth
1/2 cup heavy whipping cream
Dash cayenne pepper
Dash white pepper

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.

AUTHENTIC NORWEGIAN KJøTTKAKER MEATBALLS



Authentic Norwegian Kjøttkaker Meatballs image

These old fashioned Norwegian meatballs are authentic; the real deal.

Provided by Terese, The Country Basket

Categories     Dinner

Time 30m

Yield 4

Number Of Ingredients 18

2 tablespoons corn starch (or potato starch)
1½ teaspoons all-purpose flour
1 teaspoon paprika powder
¾ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
⅓ cup + 1 tablespoon milk (or water)
1 Lb ground beef
Oil or butter for frying
-------------------------------------------------------------------------
GRAVY:
¼ cup butter
¼ cup flour
1 teaspoon onion powder OR a small, raw onion, finely chopped
2 cups water
4 teaspoons Better Than Bouillon Beef Base (or 4 bouillon cubes)
Drippings from the fried meatballs
¼ cup heavy cream (Optional)

Steps:

  • Put the dry ingredients into a medium sized bowl; corn starch, flour, paprika, salt, pepper, and nutmeg.
  • Add milk and whisk well until no lumps remain.
  • Add meat and stir with a spoon until completely combined and sticky.
  • Add olive oil or butter to a frying pan on medium-low heat.
  • Shape meat balls with spoons or a meatball scoop, dipping your tool of choice in water now and again to keep meat from sticking.
  • Drop the meat balls on the frying pan, flattening them a little bit with a turner.
  • Cover and fry until browned on the top and bottom, a few minutes on each side.
  • Keep hot until ready to serve.
  • Serve with brown gravy, potatoes boiled in lightly salted water, and steamed vegetables such as a blend of cauliflower, carrots, and broccoli.
  • --------------------------------------------------------------------------------------------------------
  • GRAVY:
  • In a medium sized sauce pan on medium-low heat, melt butter.
  • Add flour and onion powder. Whisk together into a smooth roux, and cook while whisking now and again until the flour mixture has turned medium-brown. This should take 8-10 minutes.
  • Pull away from the heat and add all of the water while quickly whisking together to avoid lumps. But be careful, the flour mixture will be very hot and may hiss loudly when you add cold liquids. Alternatively, you can heat the liquid before adding.
  • Also add the beef base, and bring to a boil while whisking often. The gravy will thicken. Reduce the heat and boil gently for 7-10 minutes until smooth. Stir once in a while.
  • Add the meatball drippings from frying, which will add a lot of great flavor!
  • Add heavy cream and stir well. (Optional)
  • Serve over Norwegian meatballs.

BJARNE'S NORWEGIAN MEATBALLS



Bjarne's Norwegian Meatballs image

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

¾ cup plain bread crumbs
½ cup milk
2 eggs
1 large onion, grated
1 tablespoon grated fresh ginger
1 tablespoon salt
2 teaspoons ground nutmeg
2 teaspoons minced garlic
1 ½ teaspoons ground black pepper
3 pounds 85% lean ground beef
3 tablespoons butter
2 tablespoons minced onion
5 tablespoons all-purpose flour
4 cups beef broth
½ cup heavy cream
1 dash cayenne pepper
1 dash white pepper

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 (VIKING SOUL FOOD STYLE)



Norwegian Meatballs (Viking Soul Food Style) image

Provided by Food Network

Categories     main-dish

Time P1DT7h55m

Yield 6 servings

Number Of Ingredients 29

2 medium yellow onions
1/2 stick butter
2 teaspoons kosher salt
1 ounce rye bread (if you can get Scandinavian rye, even better!)
1 tablespoon heavy cream
1 tablespoon whole milk
1 1/2 teaspoons allspice berries
1/2 teaspoon black peppercorns
4 eggs, preferably organic
1/2 cup all-purpose flour
1 pound ground beef
1 pound ground pork
1 medium head purple cabbage
1/2 cup kosher salt
1/2 cup white cane sugar
1 cup apple cider vinegar
1 cup red wine vinegar
1 tablespoon ground caraway seed
1 bay leaf
1 stick (8 tablespoons) unsalted butter
4 ounces all-purpose flour
1 quart whole milk
3/4 cup Madeira wine
1/2 cup white wine
2 tablespoons salt
1/4 teaspoon ground nutmeg
13 ounces Gjetost cheese (pronounced "yet-ohst"; it's a Norwegian caramelized goat cheese)
6 lefse (we make ours in-house but for convenience they can be store-bought, or you can use tortillas)
3 cups shredded green cabbage

Steps:

  • For the Norwegian meatballs: Small dice the yellow onions, or grate on a cheese grater on the largest holes. Warning: The cheese grater method is effective, but you'll likely have a tearful experience!
  • Combine butter, 1 teaspoon salt and the grated onions in a small pot. Cook on medium-low until onions are browned and smelling sweet, about 1 hour. Remove from heat and allow to cool.
  • Chop up rye bread by hand or in a food processor until crumbly, but don't obliterate it. Add heavy cream, whole milk, and rye breadcrumbs to a pot. Heat gently on low until breadcrumbs have absorbed dairy and are softened and aromatic, then remove from the heat.
  • Grind allspice berries and black peppercorns together in a spice grinder until fine.
  • Combine rye breadcrumbs, eggs, flour, caramelized onions, remaining teaspoon salt and the spices in a large mixing bowl. Mix together until a smooth paste forms, then incorporate the beef and pork, squeezing with your fingers to make sure the starchy ingredients break up into the meat. At the same time, make sure not to overwork the mixture, as that would yield tough meatballs.
  • Let stand at least 2 to 3 hours in the fridge, then roll into balls. We roll our meatballs to 1 1/2-ounces each, but all you need to do is make sure your meatballs are consistently-sized, so they cook at the same rate when they hit the oven.
  • Preheat the oven to 550 degrees F, preferably on convection. Roast meatballs until well-browned on the outside, about 10 minutes in a convection oven or 12 minutes in a conventional oven.
  • For the surkal: Thinly slice cabbage (1/4-inch thick) with a knife or mandoline. Avoid cutting into the core; you just want the purple leaves.
  • Toss cabbage and salt together in a large bowl and allow to sit.
  • Combine white sugar, cider vinegar, red wine vinegar, ground caraway seed, bay leaf and 3 cups water in a large pot, then bring to a boil. Pour over cabbage and cover, then refrigerate for about 1 day. This will help lessen the harshness of the vinegars and soften the cabbage.
  • After 24 to 36 hours, remove bay leaf and stir cabbage mixture to make sure caraway is well-distributed.
  • Refrigerate until ready to eat.
  • For the Gjetost cheese sauce: Melt the butter in a pot on medium heat and brown slightly. Add the flour and whisk well. Allow the roux to brown on medium-low heat until it reaches a rich golden brown color; it should smell nutty. This takes 20 to 30 minutes.
  • Add the milk gradually in increments, whisking vigorously as you go. If you happen to have an immersion blender, run it through and get rid of any lumps. Reduce heat to low and watch carefully, whisking often and making sure the bottom doesn't burn. You want to see bubbles popping up to the surface every few seconds.
  • Add the Madeira, white wine, salt and nutmeg. Cook until the sauce has thickened slightly, about 40 minutes, then grate the Gjetost cheese into the pot.
  • Allow the sauce to cook gently and continue to thicken for about 1 1/2 hours. Be sure to whisk the bottom occasionally to get up any browned bits. If you have one, get your immersion blender in there and run it through until smooth and velvety. When finished, sauce should be the consistency of thick gravy and taste of toasty bread and goat cheese.
  • Allow to cool for a half hour or so, then place in the fridge if you aren't going to use it right away.
  • For the meatball lefse wrap: Preheat the oven to 500 degrees F.
  • Halve 2 of the meatballs and roast until lightly browned, about 5 minutes. Toast a piece of lefse in a nonstick pan or better yet, on a lefse griddle, on both sides. Remove toasted lefse to a cutting board. Begin layering: 1/2 cup shredded green cabbage, 1/2 cup surkal/pickled cabbage, the heated meatballs and finally about 1/3 cup warm Gjetost cheese sauce. Roll it tightly like a burrito. Cut in half if you're sharing, but you probably won't want to.

NORWEGIAN MEATBALLS AND RICE



Norwegian Meatballs and Rice image

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 @Katdotson

Categories     Beef

Number Of Ingredients 15

4 slice(s) white bread
3/4 cup(s) hot milk
1 pound(s) extra lean, ground beef
1/2 pound(s) ground pork or ground turkey
2 - eggs, beaten
1/4 teaspoon(s) nutmeg
1/4 teaspoon(s) pepper
1/8 teaspoon(s) allspice, ground
1/2 cup(s) chopped onion
1-2 teaspoon(s) salt
2 tablespoon(s) vegetable oil
4 tablespoon(s) butter
4 tablespoon(s) all-purpose flour
2 teaspoon(s) beef boullion base
2 1/2 cup(s) boiling water

Steps:

  • In a large bowl, soak the bread in hot milk until absorbed, completely. Add all remaining ingredients; mix well.
  • 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.
  • Drain; place meatballs in a large casserole dish. Preheat over to 350 degrees.
  • 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.
  • Pour over the meatballs and bake for 30 minutes.
  • Serve over hot cooked rice or cooked egg noodles.

NORWEGIAN MEATBALLS WITH GJETOST SAUCE



Norwegian Meatballs With Gjetost Sauce image

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

2 lbs ground beef
1 teaspoon salt
1/2 teaspoon pepper
2 eggs
1 cup milk or 1 cup broth
1/2 cup flour or 1/2 cup fine dry breadcrumb
2 tablespoons butter
2 tablespoons flour
3/4 cup light cream
1/2 cup chicken broth
1 cup shredded gjetost cheese
3/4 cup sour cream
2 tablespoons chopped parsley or 2 tablespoons fresh dill

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 WITH SPICED CREAM SAUCE



Norwegian Meatballs with Spiced Cream Sauce image

Categories     Milk/Cream     Beef     Dairy     Sauté     Buffet     Veal     Spice     Winter     Bon Appétit

Yield Makes about 30

Number Of Ingredients 15

Meatballs
4 tablespoons (1/2 stick) butter
1 small onion, chopped
2 slices day-old rye bread, crusts trimmed, torn into pieces (about 1 1/2 cups)
2/3 cup beef stock or canned beef broth
1 egg
1/4 teaspoon ground allspice
1/4 teaspoon ground white pepper
1/2 pound ground beef
1/2 pound ground veal
Sauce
2 tablespoons all purpose flour
1 1/3 cups beef stock or canned beef broth
2 tablespoons whipping cream
Ground allspice

Steps:

  • For meatballs:
  • Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Cool slightly. Combine bread and stock in large bowl. Mix in onion mixture, egg, allspice and pepper. Add ground beef and veal and blend well. (Can be prepared 3 hours ahead. Cover and chill.)
  • Shape meat into 1 1/4-inch balls. Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add meatballs and sauté until cooked through and brown, turning occasionally, about 20 minutes. Using slotted spoon, transfer meatballs to platter and keep warm. Reserve drippings in skillet.
  • For sauce:
  • Add flour to drippings in skillet and stir over medium heat until brown, about 4 minutes. Gradually whisk in stock and cream. Simmer until sauce is thick and smooth, stirring frequently, about 5 minutes. Season to taste with allspice, salt and pepper. Pour sauce over meatballs and serve.

NORWEGIAN MEATBALLS



Norwegian Meatballs image

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

1 lb ground beef
1/4 lb ground pork
6 tablespoons finely chopped onions (optional)
1/2 cup breadcrumbs
1/2 cup milk
1 beaten egg
2 teaspoons sugar
1 1/4 teaspoons salt
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 tablespoon butter
3 tablespoons flour
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup water
1 cup heavy whipping cream

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

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NORWEGIAN MEATBALLS AND RICE | RECIPE | BEEF RECIPES, MEATBALLS …
Mar 9, 2013 - These Norwegian meatballs are an old family recipe. The mix of ground beef and pork is quite tasty. They soak up all the delicious flavor of the creamy gravy. The mix of ground beef and pork is quite tasty.
From pinterest.co.uk


NORWEGIAN CHICKEN MEATBALLS RECIPE | MYRECIPES
Ingredient Checklist. 1 pound ground chicken ; 4 ½ teaspoons cornstarch ; 1 large egg ; 2 ¼ cups chicken broth ; ¼ teaspoon salt ; ½ teaspoon grated lemon peel
From myrecipes.com


NORWEGIAN MEATBALLS AND RICE RECIPE | KEEPRECIPES: YOUR …
Ingredients 4 slc white bread 3/4 c hot milk 1 lb extra lean, ground beef 1/2 lb ground pork or ground turkey 2 eggs, beaten 1/4 tsp nutmeg 1/4 tsp pepper
From keeprecipes.com


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