NORWEGIAN MEATBALLS
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
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
Make and share this Norwegian Meatballs recipe from Food.com.
Provided by shysavsianna
Categories Pork
Time 30m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Combine eggs, milk, bread crumbs, onion and seasonings. Let crumbs absorb milk. Add meat.
- Shape into 1 inches size.
- Place on greased pan and bake 400 degrees for about 18 minutes.
- For gravy, melt butter and saute onions until tender. Stir in flour and brown lightly. Slowly add broth. Cook until smooth and thickened.
- Blend in cream, cayenne and white pepper.
- Add meatballs and heat till boiling.
Nutrition Facts : Calories 305.2, Fat 21.1, SaturatedFat 9.4, Cholesterol 100.3, Sodium 655.2, Carbohydrate 9, Fiber 0.5, Sugar 1.3, Protein 18.7
NORWEGIAN MEATBALLS - NORWAY
Make and share this Norwegian Meatballs - Norway recipe from Food.com.
Provided by Sam 3
Categories Meat
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix milk and 1/4 cup cornstarch until well blended.
- Add meat, onion, salt, nutmeg, pepper and egg.
- Mix until well blended.
- Cover.
- Refrigerate at least 20 minutes for easier shaping.
- Shape chilled meat mixture into 1in balls. In a 12in skillet, over med heat, heat oil until hot.
- Cook meatballs, half at a time, until browned on all sides, about 8-10 minutes.
- Remove with a slotted spoon.
- Drain on paper towels.
- Pour off all but 1/4 cup drippings, adding oil if necessary, to make 1/4 cup.
- In a med bowl, mix beef broth and remaining 1/4 cup corn starch until well blended.
- Pour into skillet.
- Over med heat, cook while stirring constantly, until sauce boils and thickens.
- Add meatballs and reduce heat to low.
- Cover and simmer 15 minutes.
- Stir in sour cream and remove from heat.
Nutrition Facts : Calories 459.7, Fat 28.4, SaturatedFat 10.3, Cholesterol 147.5, Sodium 2054.1, Carbohydrate 20.1, Fiber 0.6, Sugar 1.4, Protein 30.4
NORWEGIAN MEATBALLS (VIKING SOUL FOOD STYLE)
Provided by Food Network
Categories main-dish
Time P1DT7h55m
Yield 6 servings
Number Of Ingredients 29
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.
MEATBALLS & LUTEFISK
Lutefisk is super common around where I live during the holidays since so many families have Scandinavian heritage. It consists of dried white fish that is pickled in lye & it has a very strong smell and a gelatinous texture, it's quite polarizing to a lot of people but to others, it's very nostalgic. Around here it's often served with meatballs and lefse.
Provided by Molly Yeh
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the meatballs: Melt the butter in a large nonstick skillet over medium low heat. Add the onions and sage and cook, stirring occasionally, until deep golden, 15 to 18 minutes. Remove to a small bowl to cool. Wipe the skillet clean with a paper towel, no need to wash.
- While the onions cool, add the bread cubes to a large bowl. Drizzle the milk over and toss to saturate it. Let sit until the bread is softened, about 5 minutes. Squeeze the bread through your fingers to make a paste. Add the beef, pork, parsley, salt, allspice, ginger, nutmeg, egg, and cooled onions. Mix well with your hands. Roll into meatballs about 1 1/2 inches in diameter (or use a small ice cream scoop - about 2 tablespoons in volume) and rest on a baking sheet or large plate. You should get about 20 to 22 meatballs.
- For the sauce: Melt 3 tablespoons of butter in the over medium heat. When the butter is melted, brown the meatballs all over, in batches, removing them to the plate or baking sheet as they brown, about 4 minutes per batch. (Don't worry if they aren't cooked through at this point, they'll cook more in the sauce.)
- Once all the meatballs are out of the pan, add the remaining 1 tablespoon of butter and melt. Add the sage and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste. Cook to lightly toast the flour, 1 to 2 minutes. Whisk in the beef stock and Worcestershire sauce until smooth. Adjust the heat so the sauce is simmering and season with salt and pepper to taste.
- Add the meatballs and simmer, stirring occasionally, until the sauce has thickened and the meatballs are cooked through, 8 to 10 minutes. Turn off the heat.
- Scoot a few of the meatballs to the side to make a space in the pan and whisk in the sour cream until smooth. Sprinkle with the parsley and serve over mashed potatoes if desired and the lutefisk on the side. Lefse (optional) too, of course.
- Preheat oven to 375 degrees F.
- Grease a baking dish with 1 tablespoon of oil. Set aside.
- Rinse the thawed fish well with cold water and pat dry. Place in the prepared baking dish, cover with foil and bake for 30 minutes or until the fish flakes when pierced with a fork. (The internal temperature should be at 140 degrees F.)
- Remove the lutefisk from the oven. Season with salt and pepper. Serve with hot melted butter on the side for dressing.
BJARNE'S NORWEGIAN MEATBALLS
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
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
NORWEGIAN MEATBALLS IN BROWN GRAVY
Another recipe I tried in Cuisine At Home Magazine and it was a real hit in my family...Easy and a great comfort food.
Provided by CIndytc
Categories Veal
Time P1DT30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees; line a baking sheet with parchment paper.
- Whisk onion, half and half, cornstarch, egg, salt, and spices together in large bowl.
- Add ground meats, blend to incorporatae, then scoop into thirty 1 1/2" meatballs, and place on the prepared baking sheet.
- Heat butter and oil in a nonstick skillet over medium heat.
- Roll meatballs between your palms, then brown in the butter mixture (in batches), about 2 minutes per side; do not cook through. Carefully transfer meatballs to a dutch oven, pour off fat from skillet, and return it to the burner over medium heat.
- Prepare brown gravy:.
- Deglaze the skillet the meatballs were sauteed in with 3 1/2 cups broth, scraping brown bits from the bottom of the pan. Stir in beef base and bring to a boil over medium heat.
- Meanwhile, shisk flour and kitchen bouquet ina cut with the remaining 1/2 cup broth. Add this mixture to the simmering broth, stirring constantly.
- Cook 5 minutes, skimming if necessary, then season with salt and pepper. Pour gravy over meatballs, cover pot, and braise 35-40 minutes in oven, or until meatballs are cooked through. Serve over mashed potoes or buttered noodles.
Nutrition Facts : Calories 184.7, Fat 12.7, SaturatedFat 5.9, Cholesterol 67.4, Sodium 1598.8, Carbohydrate 11.9, Fiber 0.8, Sugar 1.4, Protein 5.9
NORWEGIAN MEATBALLS
This was translated from braille from my mom's recipe collection (after she passed away). She loved Norwegian meatballs! My grandmother was Norwegian and my grandfather was Swedish, so there was a real blending of cultures. She called these Norwegian meatballs, but maybe they are Swedish? Who's to say?!
Provided by KCShell
Categories Meat
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Mix ground beef, ground pork, bread crumbs, milk, egg and spices; mix well.
- Shape into 1 inch balls.
- Heat 1 tbs butter in pan.
- Place meat balls in pan and cook, turning as necessary to completely cook meat balls.
- When meatballs are done, take them out of the pan and place them on a plate.
- Mix flour, sugar, salt and pepper together.
- To remaining drippings in pan, add flour mixture, stir with whisk.
- Add water to make a gravy.
- Slowly add 1 cup cream, stirring constantly.
- Stir until thick.
- Do not boil.
- Add meatballs to gravy and keep heat low.
- Allow flavors to blend.
- I would personally serve them with rice as a main course, but I don't think that would be traditional.
- I think my mom used them as appetizers- to go with a smorgasbord.
Nutrition Facts : Calories 685.8, Fat 51, SaturatedFat 25.7, Cholesterol 250.1, Sodium 1288.8, Carbohydrate 20.8, Fiber 0.9, Sugar 4.2, Protein 34.6
More about "norwegian meatballs food"
NORWEGIAN MEATBALLS RECIPE | FOOD & WINE
From foodandwine.com
4/5 Category MeatballsServings 8Total Time 1 hr
- Prepare the meatballs In a medium bowl, mix the milk and yogurt. Add the bread and press to submerge. Let stand until saturated, about 10 minutes.
- In a large, deep skillet, boil the stock over high heat until reduced to 2 cups, 10 minutes. Add the brandy and boil for 2 minutes. Whisk in the crème fraîche, gjetost cheese and cocoa powder and bring to a simmer.
10 MOST POPULAR NORWEGIAN DISHES - TASTEATLAS
From tasteatlas.com
NORWEGIAN MEATBALLS FOOD AND WINE | VISIT A WINERY
From visitawinery.info
NORWEGIAN FOOD: 9 MUST-TRY TRADITIONAL DISHES OF NORWAY ...
From travelfoodatlas.com
TRADITIONAL NORWEGIAN MEATBALLS - THORNEWS.COM
From thornews.com
NORWEGIAN MEATBALLS IN BROWN GRAVY RECIPE - FOOD.COM
From pinterest.com
NORWEGIAN MEATBALLS AND GRAVY RECIPE - LOVEFOOD.COM
From lovefood.com
NORWEGIAN FOOD – 15 TRADITIONAL DISHES TO EAT IN NORWAY
From swedishnomad.com
NORWEGIAN MEATBALL | SONS OF NORWAY
HOW TO MAKE A NORWEGIAN FOOD CLASSIC: KJøTTKAKER I BRUN ...
From norwaywithpal.com
NORWEGIAN-STYLE MEATBALLS - OCEAN CRUISES
From vikingcruises.com
REVIEW: TRADITIONAL KJOTTKAKE (NORWEGIAN MEATBALLS) AT ...
From disneyfoodblog.com
NORWEGIAN MEATBALLS | RECIPE
From visitnorway.com
WHAT IS NORWEGIAN FOOD? YOUR ULTIMATE GUIDE TO EATING ...
From scandinaviastandard.com
NORWEGIAN MEATBALLS IN BROWN GRAVY RECIPES
From tfrecipes.com
THE HUNGRY LOVERS: NORWEGIAN MEATBALLS (KJOTTKAKER ...
From pinterest.ca
NORWEGIAN MEATBALLS RECIPE - KJøTTKAKER RECIPE | HANK …
From honest-food.net
12 NORWEGIAN FOOD FAVORITES YOU WILL LOVE | 2FOODTRIPPERS
From 2foodtrippers.com
5 EASY NORWEGIAN RECIPES TO ENJOY NORWAY AT HOME ...
From wanderingwagars.com
NORWEGIAN MEATBALLS ARE AT THE HEART OF NORWEGIAN TRADITION
From good.cooking
30 BEST SCANDINAVIAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
NORWEGIAN MEATBALLS | RECIPE | NORWEGIAN MEATBALL RECIPE ...
From pinterest.ca
VILTI (JOIKA) 500 GRAM (JOIKAKAKER) - NORWEGIAN FOODSTORE
From norwegianfoodstore.com
TRADITIONAL NORWEGIAN MEATBALLS RECIPE - WANDERZEST
From wanderzestblog.com
KJøTTKAKER, TRADITIONAL NORWEGIAN MEATBALLS. RECIPE | THE ...
From thecountrybasket.com
COOKING AUTHENTIC NORWEGIAN MEATBALLS (NOT SWEDISH ...
From youtube.com
KJøTTBOLLER (NORWEGIAN MEATBALLS) - CHU ON THIS
From chuonthis.ca
NORWEGIAN MEATBALLS RECIPE - FOOD.COM
From food.com
NORWEGIAN MEATBALLS RECIPE | MISSHOMEMADE.COM
From misshomemade.com
THE HIRSHON NORWEGIAN MEATBALLS WITH GRAVY - THE FOOD DICTATOR
From thefooddictator.com
NORWEGIAN MEATBALLS WITH LEFSE - SUNGROWN KITCHEN
From sungrownkitchen.com
MEATLESS NORWEGIAN MEATBALLS | ARCTIC GRUB
From arcticgrub.com
15 TRADITIONAL NORWEGIAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
THE TASTIEST NORWEGIAN FOOD: 27 DISHES YOU HAVE TO TRY ...
From heartmybackpack.com
NORWEGIAN MEATBALLS | RECIPE | NORWEGIAN MEATBALLS ...
From pinterest.ca
NORWEGIAN MEATBALLS - EPICURUS.COM RECIPES
From epicurus.com
NORWEGIAN MEATBALLS || DELICIOUS FOOD #CRAVING #SATISFYING ...
From youtube.com
KJøTTKAKER - TRADITIONAL NORWEGIAN MEATBALLS | NORWEGIAN ...
From pinterest.ca
NORWEGIAN MEATBALLS - SARAHBAKES
From goodfoodandwords.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love