Norwegian Meatballs Norway Recipes

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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



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.

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 - NORWAY



Norwegian Meatballs - Norway image

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

1/4 cup milk
1/2 cup cornstarch
1 lb ground chuck
1 onion, finely chopped
3/4 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon pepper
1 egg
2 tablespoons vegetable oil
2 (13 1/2 ounce) cans beef broth
2/3 cup sour cream

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

NORSKE KJøTTKAKER, NORWEGIAN MEATBALLS



Norske Kjøttkaker, Norwegian Meatballs image

"Kjøttkaker" is on every Norwegian menu. I do not use a recipe, so mine taste a little different every time. I wrote down the following recipe yesterday, and the whole family agreed that these "Kjøttkaker" rocks. Note to Nyteglori: Tangy sauce will make it something else. Authentic Norwegian Meatballs have brown gravy .

Provided by Dav59

Categories     Meat

Time 1h10m

Yield 12-14 meatballs, 4 serving(s)

Number Of Ingredients 13

1 lb ground sirloin
1/2-1 medium onion
1 egg
1/3 cup Italian style breadcrumbs
1/4 teaspoon allspice
1/4 teaspoon nutmeg
2 teaspoons paprika
1/4 teaspoon pepper
1 teaspoon salt
2 teaspoons baking powder
2 -3 tablespoons milk
1/4 cup butter
2 (1 ounce) packages beef gravy

Steps:

  • Chop the onions in a foodproccesor.
  • Add all the other ingredients, except the butter and gravy. Pulse until mixed together. You can also do this by hand.
  • Shape 12-14 meatballs and fry them in a frying pan in 1/2 stick of butter over medium heat.
  • Make the gravy according to package directions. I use McCormick Brown Gravy, Mushroom Gravy or Onion Gravy.
  • When the meatballs are nice and brown, add them to the gravy and simmer for 30 minutes.
  • Serve with boiled potatoes and vegetables.

Nutrition Facts : Calories 425.5, Fat 31.1, SaturatedFat 15, Cholesterol 160.8, Sodium 1072.1, Carbohydrate 10.4, Fiber 1.1, Sugar 1.4, Protein 25.7

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