Best 7 Norwegian Meatballs In Sauce Recipes

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Norwegian meatballs, also known as kjøttboller or frikadeller, are a staple of Norwegian cuisine and a beloved dish enjoyed by people of all ages. These tender and flavorful meatballs are typically made with a blend of ground beef and pork, and they are simmered in a rich and creamy sauce made with broth, cream, and spices. Whether you're looking for a comforting weeknight meal or a special occasion dish, Norwegian meatballs are sure to satisfy your cravings. Here, we'll explore some of the best recipes for Norwegian meatballs in sauce, providing you with all the tips and tricks you need to create this classic dish in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

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.

NORWEGIAN MEATBALLS WITH SPICED CREAM SAUCE



Norwegian Meatballs With Spiced Cream Sauce image

Make and share this Norwegian Meatballs With Spiced Cream Sauce recipe from Food.com.

Provided by Rita1652

Categories     Veal

Time 50m

Yield 30 meatballs, 10 serving(s)

Number Of Ingredients 13

4 tablespoons 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 2/3 cup canned beef broth
1 egg
1/4 teaspoon ground allspice
1/4 teaspoon white pepper
1/2 lb ground beef
1/2 lb ground veal
2 tablespoons all-purpose flour
1 1/3 cups beef stock or 1 1/3 cups 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.

Nutrition Facts : Calories 168.5, Fat 11.5, SaturatedFat 5.8, Cholesterol 71.5, Sodium 273.4, Carbohydrate 5.2, Fiber 0.5, Sugar 0.6, Protein 10.7

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 (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 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.

SCANDINAVIAN MEATBALLS



Scandinavian Meatballs image

Traditional Finnish meatball recipe with creamy brown gravy sauce. Moreish and honest food, perfect for cheering up gloomy days!

Provided by ladynellington

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • For the meatballs: cut out the crust from the bread slices, then place in a large bowl and pour over milk and cream. Let the bread swell for approximately 5 minutes, then mush with a fork into a smooth paste.
  • Add rest of the meatball ingredients into the bowl and knead in a food processor or by hand for about 5 minutes until the texture is smooth and the mixture doesn't stick to the sides of the bowl.
  • Make golf ball -sized meatballs out of the mixture. Heat butter and oil in a frying pan, and fry the meatballs in two parts (so that they won't stick together) until evenly brown on all sides. The meatballs do not need to be cooked from inside as they will continue cooking in the oven.
  • Place the fried balls in a oven-proof casserole dish to wait. Do not wash the frying pan at this stage!
  • Add beef stock on the un-washed frying pan and bring to boil. Pour the liquid back into a jug from the frying pan, and dry off the pan.
  • Heat the butter on the pan, add the onion and brown until golden. Sieve the flour on the pan and gently fry until it reaches a brown tint.
  • Pour the liquid from the jug little by little on the pan, stirring vigorously to avoid clumps from forming. Bring to boil stirring continuosly, add the cream and allspice and remove from heat.
  • Mix in the blackcurrant jelly and pour through a sieve into the oven-dish on top of the meatballs.
  • Cook in the middle of the oven at 180C/fan 160C/gas 4 for 35 minutes.
  • Serve with creamy mash potatoes or spaghetti.

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

Tips:

  • Use high-quality ground beef. This will result in more flavorful meatballs.
  • Do not overmix the meatball mixture. Overmixing will make the meatballs tough.
  • Use panko breadcrumbs instead of regular breadcrumbs. Panko breadcrumbs will help to keep the meatballs light and fluffy.
  • Add some grated onion and garlic to the meatball mixture. This will add flavor and moisture.
  • Use a combination of spices to flavor the meatballs. Some good options include salt, pepper, garlic powder, onion powder, and paprika.
  • Brown the meatballs in a skillet before adding them to the sauce. This will help to keep them from falling apart.
  • Simmer the meatballs in the sauce for at least 30 minutes. This will allow the flavors to meld together.
  • Serve the meatballs with your favorite pasta or mashed potatoes.

Conclusion:

Norwegian meatballs are a delicious and hearty dish that is perfect for a weeknight meal. They are easy to make and can be tailored to your own taste preferences. With a little planning, you can have a delicious meal on the table in no time.

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