Norwegian Meatballs with Beef Gravy

These Norwegian meatballs are a comforting, old-fashioned main dish made with tender meatballs and a rich, savory beef gravy. Seasoned simply with warm spices and baked in a creamy gravy, this dish delivers familiar, hearty flavor that works well for family dinners, special meals, or make-ahead cooking.

This recipe is a family favorite, provided by Angie Gammell

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Norwegian Meatballs with Beef Gravy

Tender Norwegian-style meatballs baked in a rich beef gravy with warm spices and simple pantry ingredients. This comforting main dish is hearty, flavorful, and perfect for serving over potatoes, noodles, or rice.

Ingredients

• 4 slices white bread
• 3/4 cup hot milk
• 1 pound lean ground beef
• 1/2 pound ground pork or sausage
• 2 large eggs
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1/8 teaspoon allspice
• 1/2 cup onion diced
• 2 teaspoon salt
• 2 teaspoon vegetable oil for browning

Gravy

• 1/2 cup butter
• 1/2 cup flour
• 4 cups beef broth

Instructions

Meatballs

• In a large bowl, soak the bread in hot milk until fully absorbed and soft.

  Add ground pork, ground beef, eggs, nutmeg, black pepper, allspice, onion, and salt. Mix thoroughly until well combined.

  Shape into 1-inch meatballs.

  Heat oil in a skillet over medium heat. Brown meatballs on all sides, adding more oil if needed to prevent sticking.

  Drain and place meatballs in a greased 9×13-inch baking dish. Set aside.

  Preheat oven to 350°F.

Gravy

• Melt butter in a saucepan over medium heat. Whisk in flour until smooth.

  Gradually whisk broth into the butter-flour mixture, whisking constantly to prevent lumps.

  Season with salt and pepper to taste.

Bake

• Pour gravy evenly over meatballs.

  Bake uncovered for 30 minutes.

  Serve hot over rice, egg noodles, or boiled potatoes.

Notes

• Meatballs can be browned ahead of time and refrigerated before baking.

  Ground beef or a beef-pork blend can be used in place of pork.

  Serve with mashed potatoes, egg noodles, or steamed rice.

  Leftovers reheat well and thicken slightly as they cool.