Norwegian Meatballs with Gravy Recipe
Norwegian Meatballs with Gravy Recipe is a traditional dish that combines the rich flavors of meatballs with a savory gravy. These meatballs are typically made from a mixture of ground meat, breadcrumbs, and seasonings, shaped into small, bite-sized balls.
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Servings: 8 Servings
Calories: 374 kcal
Equipment
- Large mixing bowl: Used to combine the meatball ingredients and mix them thoroughly.
- Skillet: Used for browning the meatballs and making the gravy.
- Whisk: Used to stir and mix the gravy ingredients.
- Serving dish: Used to present the Norwegian Meatballs w Gravy.
- Spatula: Used for flipping and transferring the meatballs.
- Measuring cups and spoons: Used to accurately measure the ingredients.
- Cutting board and knife: Used for chopping onions and mincing garlic.
- Refrigerator: Used to chill the meatball mixture before shaping.
Ingredients
- 2 pounds beef ground meat - a mixture of beef and pork
- 1 cup breadcrumbs
- 1/2 cup milk
- 2 eggs
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
Instructions
Preparing the Meatball Mixture:
- In a large bowl, combine the ground meat, breadcrumbs, milk, and eggs.
- Add the finely chopped onion and minced garlic to the mixture.
- Sprinkle in the salt, black pepper, nutmeg, and allspice.
- Mix all the ingredients together until well combined.
- Cover the bowl and refrigerate the mixture for about 30 minutes to allow the flavors to meld.
- After chilling, take the mixture out of the refrigerator and shape it into small, bite-sized meatballs.
Browning the Meatballs:
- Heat a large skillet over medium-high heat.
- Add a small amount of cooking oil to the skillet and swirl it around to coat the surface.
- Place the meatballs in the skillet, making sure not to overcrowd them.
- Cook the meatballs in batches, turning them occasionally, until they are browned on all sides.
- Once browned, remove the meatballs from the skillet and set them aside.
Making the Gravy:
- In the same skillet used for browning the meatballs, melt some butter over medium heat.
- Sprinkle in some flour and whisk it into the melted butter to create a roux.
- Slowly pour in the beef or chicken broth while continuously whisking to prevent lumps from forming.
- Add any additional seasonings, such as salt and pepper, to taste.
- Stir the gravy mixture until it thickens to the desired consistency.
- Return the cooked meatballs to the skillet and simmer them in the gravy for a few minutes to absorb the flavors.
Serving the Norwegian Meatballs:
- Transfer the meatballs to a serving dish.
- Spoon the gravy over the meatballs, covering them evenly.
- Serve the Norwegian Meatballs w Gravy hot as a main course with mashed potatoes, lingonberry sauce, and vegetables.
Notes
Use a cookie scoop or ice cream scoop to portion the meatball mixture evenly.
Wet your hands with cold water before shaping the meatballs to prevent sticking.
To test the seasoning of the meatball mixture, cook a small portion and adjust the seasoning as needed.
For a smoother gravy, strain it through a fine-mesh sieve to remove any lumps.
Prepare the meatball mixture in advance and refrigerate it overnight to allow the flavors to develop.
If the meatball mixture is too wet, add more breadcrumbs to achieve the desired consistency.
Nutrition
Calories: 374kcal | Carbohydrates: 12g | Protein: 23g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 488mg | Potassium: 397mg | Fiber: 1g | Sugar: 2g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 3mg
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