Did you know Sweden isn’t the only place in Scandinavia that makes killer meatballs? These Norwegian Meatballs are mouth-watering delicious!
My friends recently came over for an Around the World Dinner and I knew these meatballs would be the centerpiece of our meal.
When I was in Oslo, Norway I didn’t get the chance to try these meatballs , (I was running around on the lookout for Moose sausage), so I’m glad I got to finally make these when I came back to the states. And let me tell you: If I would have known these meatballs were so mouthwatering, I would have made sure to find a plate of these in Norway.
But Alas, that is the beauty of this blog– to eat international food without leaving your kitchen. And because of this blog I’ve been able to eat and try so many world cuisines!
That being said, I’ve reached the 7-month mark on the blog! It’s been so fun watching it grow into a place where I can share my two passions: travel and food. I cannot wait for these next few months when I can share with you my upcoming travels. Keep an eye out on my Youtube channel as well, I like to upload there at least once a week!
Back to the meatballs. What makes these meatballs so special is the addition of ginger, nutmeg, and pieces of onion. The kick of ginger is so refreshing making these meatballs very addictive!
Want a taste of Scandinavia?
Make up a batch of these Swedish Cinnamon Buns to serve with your coffee.
Get The Recipe For Norwegian Meatballs
These Norwegian Meatballs are flavored with nutmeg, ginger, and a hint of allspice.
- 2 lbs ground beef
- 2 eggs beaten
- 1 cup milk
- 1 cup breadcrumbs
- 1/2 onion minced
- 1 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground black pepper
- 3 Tbsp butter
- 2 Tbsp butter
- 5 Tbsp all-purpose flour
- 4 cups beef broth
- 1/4 cup heavy whipping cream
- chopped parsley
In a large bowl mix together with your hands the beef, eggs, milk, breadcrumbs, onion, salt, ground ginger, nutmeg, allspice, and black pepper. Knead to incorporate.
Roll into small walnut-size balls and place on a plate.
Meanwhile heat your cast-iron skillet with the butter over medium. Add meatballs (in batches if needed) and cook until browned on all sides. Remove to plate.
To the pan add the remaining butter and melt. Whisk in the flour to form a roux and cook 2 minutes. Slowly pour in the beef broth and bring to a boil. Boil 1 minute to thicken and reduce heat to low. Add the heavy cream and stir. Add the meatballs into the pan and simmer in the sauce until the meatballs are heated through, about 5-6 minutes. Sprinkle with parsley and serve.