Bjarne’s Norwegian Meatballs
Bjarne’s Norwegian Meatballs are tender, juicy Scandinavian comfort food.Ground meat is combined with onion, breadcrumbs, milk, and warm spices.The meatballs are browned until golden and flavorful.A creamy brown gravy is prepared from the flavorful pan drippings.Potatoes and lingonberry preserves make traditional accompaniments.It is a hearty family meal perfect for cold evenings and special occasions.
Ingredients
For the Meatballs
- 1 pound ground beef
- ½ pound ground pork
- 1 small yellow onion, finely minced
- 1 cup breadcrumbs
- ¾ cup whole milk
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- 1 tablespoon vegetable oil
For the Creamy Brown Gravy
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2½ cups beef broth
- ½ cup heavy cream
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg, optional
For Serving
- Boiled or mashed potatoes
- Lingonberry preserves
- Steamed green beans or carrots
- Fresh parsley, optional
Instructions
Prepare the Breadcrumb Mixture
- Place the breadcrumbs in a large mixing bowl.Pour in the milk and allow the mixture to sit for approximately 5 minutes. This softens the breadcrumbs and helps create tender meatballs.
Make the Meatball Mixture
- Add the ground beef, ground pork, minced onion, egg, salt, black pepper, nutmeg, allspice, and ginger.Gently mix everything together until just combined. Avoid overmixing because this can make the meatballs dense.For more evenly sized meatballs, use a small scoop or tablespoon to portion the mixture.Shape the mixture into meatballs approximately 1½ inches in diameter.
Brown the Meatballs
- Heat the butter and vegetable oil in a large skillet over medium heat.Add the meatballs in batches, making sure not to overcrowd the pan.Cook for approximately 8–10 minutes, turning frequently, until browned on all sides and cooked through.Transfer the cooked meatballs to a plate and keep them warm.
Make the Brown Gravy
- Reduce the heat to medium-low.Add the butter to the same skillet, allowing it to melt while picking up the flavorful browned bits from the meatballs.Sprinkle in the flour and whisk continuously for 1–2 minutes to create a smooth roux.Gradually pour in the beef broth while whisking constantly to prevent lumps.Add the heavy cream, Worcestershire sauce, salt, pepper, and optional nutmeg.Simmer for approximately 5–7 minutes until the gravy thickens and becomes smooth and creamy.
Finish the Meatballs
- Return the meatballs to the skillet.Spoon the gravy over them and simmer gently for another 5–8 minutes so the meatballs absorb some of the sauce.Taste and adjust the seasoning if necessary.
Serve
- Arrange the meatballs with warm boiled or mashed potatoes.Spoon plenty of creamy brown gravy over the top.Serve with lingonberry preserves and steamed vegetables.Garnish with fresh parsley if desired.
Notes
- Do not overmix the meat mixture, as this can make the meatballs tough.
- Soaking the breadcrumbs in milk helps keep the meatballs tender.
- A mixture of beef and pork provides excellent flavor and moisture.
- Brown the meatballs well to develop deeper flavor.
- Use the same skillet for the gravy to capture the browned meat juices.
- Add the broth gradually to create a smooth sauce.
- Keep the gravy at a gentle simmer rather than a rapid boil.
- Check that the meatballs are fully cooked before serving.