Norwegian Meatballs in Cream Gravy
Tender, nutmeg-spiced meatballs of beef and pork simmered in a rich, brown cream gravy. A holiday-table staple in North Dakota's Norwegian-American households alongside lefse and lutefisk.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •Large skillet
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 30
- carbs
- 12
- protein
- 26
- calories
- 420
Instructions
- 1
Put the breadcrumbs in half the milk. Let them soak for 5 minutes.
- 2
Add ground beef, ground pork, grated onion, soaked breadcrumbs, egg, nutmeg, 1 teaspoon salt, and pepper to a bowl. Mix gently.
- 3
Roll the meat mixture into 1.5-inch meatballs.
- 4
Melt butter in a large skillet over medium heat. Brown the meatballs on all sides, then move them to a plate.
- 5
Whisk flour into the pan drippings. Cook for 1 minute.
- 6
Whisk in beef broth and remaining milk while scraping up browned bits. Simmer until the sauce thickens.
- 7
Stir in the heavy cream and remaining salt.
- 8
Put the meatballs back into the skillet and cover with a lid. Simmer for 15-20 minutes until cooked through.
- 9
Serve hot over boiled or mashed potatoes.
Chef's tips
Grate the onion so it blends right into the meat. Let the mixture rest 10 minutes before shaping so it holds together easily.
Storage
Refrigerate covered up to 4 days.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally so the gravy doesn't separate.
Common mistakes to avoid
- •Squeezing or packing the meatballs too tightly, which makes them tough.
- •Boiling the gravy too hard, which can make the cream separate.
Serving suggestions
Cooked Norwegian Meatballs in Cream Gravy?
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