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Norwegian Meatballs in Brown Gravy

Norwegian Meatballs in Brown Gravy
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Norwegian Meatballs in Brown Gravy is a comforting Scandinavian classic featuring tender meatballs made from a blend of ground beef and pork, simmered in a rich, savory brown gravy. This easy-to-make dish offers hearty flavor, family-friendly appeal, and versatile serving options that pair perfectly with mashed potatoes, noodles, or rice.

Ingredients

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Meatball Ingredients

  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup bread crumbs
  • 1/4 cup milk
  • 1 small onion, finely chopped
  • 1 egg
  • Salt, to taste
  • Black pepper, to taste

Gravy Ingredients

  • 2 tablespoons butter (plus additional for sautéing)
  • 2 tablespoons flour
  • 2 cups beef broth
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper, to taste

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, combine ground beef and pork with bread crumbs, finely chopped onions, milk, and egg. Season with salt and pepper. Gently mix everything until just combined, being careful not to overwork the meat.
  2. Form and Brown the Meatballs: Shape the mixture into even-sized meatballs about the size of a golf ball. Heat butter in a large skillet over medium heat, then brown the meatballs on all sides until golden and cooked through. Remove and set aside on a plate.
  3. Make the Brown Gravy: Using the same skillet, melt additional butter and whisk in flour to create a roux. Cook until it turns a deep golden brown, then gradually whisk in beef broth and Worcestershire sauce, stirring continuously until the gravy thickens smoothly.
  4. Simmer Meatballs in Gravy: Return the browned meatballs to the skillet, coating them evenly with the brown gravy. Reduce heat and simmer gently for 10-15 minutes to allow flavors to meld and meatballs to remain tender.
  5. Final Seasoning and Serve: Adjust salt and pepper to taste, garnish with optional herbs as desired, and enjoy the Norwegian Meatballs in Brown Gravy warm alongside your favorite sides.

Notes

  • Don’t overmix the meat mixture to keep meatballs tender and juicy.
  • Use a cookie scoop or spoon to form uniform meatballs for even cooking.
  • Allow the roux to reach a deep golden brown color for richer gravy flavor without burning.
  • Keep the gravy at a gentle simmer rather than boiling to maintain delicate meatball texture.
  • Let cooked meatballs rest briefly to lock in juices before serving.

Nutrition

Find it online: https://amandafood.com/norwegian-meatballs-in-brown-gravy/