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 these Norwegian meatballs now.
Preparation Details
Prep Time: 45 mins
Cook Time: 40 mins
Total Time: 1 hr 30 mins
Servings: 12
Ingredients
- ¾ cup plain bread crumbs
- ½ cup milk
- 2 large eggs
- 1 large onion, grated
- 1 tablespoon grated fresh ginger
- 1 tablespoon salt
- 2 teaspoons ground nutmeg
- 2 teaspoons minced garlic (Optional)
- 1 ½ teaspoons ground black pepper
- 3 pounds 85% lean ground beef
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. Sauté 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.
