Bjarne’s Norwegian Meatballs Recipe

Bjarne’s Norwegian Meatballs, named after the renowned chef who perfected the recipe, are a major in Norwegian cuisine. Originally, meatballs were created as a way to make the most out of leftover meat, ensuring nothing went to waste. Over time, the recipe evolved, and the combination of ground meat, onions, breadcrumbs, and spices became a beloved dish in its own right.

Bjarne’s Norwegian Meatballs Ingredients:

For the meatballs

• 1/2 cup of milk, 2%
• 3/4 cup of breadcrumbs, plain
• 2 eggs, large
• 1 grated onion, large
• 1 tbsp. of fresh ginger, grated
• 1 tbsp. of salt, kosher
• 2 tsp. of nutmeg, ground

Optional:  2 tsp. of garlic, minced

• 1 & 1/2 tsp. of black pepper, ground
• 3 lbs. of ground beef, 85% lean

For the gravy

• 4 cups of broth, beef
• 3 tbsp. of butter, unsalted
• 2 tbsp. of onion, minced
• 5 tbsp. of flour, all-purpose
• 1/2 cup of cream, heavy
• A dash of pepper, cayenne
• A dash of pepper, WHITE

Bjarne’s Norwegian Meatballs Instructions:

• 1/2 cup of milk, 2%
• 3/4 cup of breadcrumbs, plain
• 2 eggs, large
• 1 grated onion, large
• 1 tbsp. of fresh ginger, grated
• 1 tbsp. of salt
• 2 tsp. of nutmeg, ground

Optional:  2 tsp. of garlic, minced

• 1 & 1/2 tsp. of black pepper, ground
• 3 lbs. of ground beef, 85% lean

For the gravy

• 4 cups of broth, beef
• 3 tbsp. of butter, unsalted
• 2 tbsp. of onion, minced
• 5 tbsp. of flour, all-purpose
• 1/2 cup of cream, heavy
• A dash of pepper, cayenne
• A dash of pepper, WHITE

Instructions:

1. Preheat oven to 400F. Grease jelly roll pan.

2. Combine the milk, breadcrumbs, onion, eggs, salt, ginger, garlic, nutmeg & ground pepper in medium bowl. Allow to stand till breadcrumbs have absorbed milk, five minutes or so. Stir till barely mixed. Add beef. Mix till blended well. Shape into 1” balls. Place on pan prepared above.

3. Bake in 400F oven till browned, 15-18 minutes and set the meatballs aside.

4. Melt the butter in large-sized skillet on med-high. Sauté the onion till tender, three minutes or so. Add and stir flour. Cook till browned lightly, two minutes or so.

5. Add the broth slowly. Stir while cooking gravy till thickened and smooth. Blend in the cream, ground pepper and cayenne pepper.

6. Stir cooked meatballs gently into the gravy. Heat them through. Don’t allow them to boil, though. Serve.

Makes 12 Servings

Cooking + Prep Time:   1.5 hours

By following Bjarne’s traditional recipe, you can experience the comforting warmth of Norwegian flavors in your own home. So gather your ingredients, roll up your sleeves, and prepare to savor the deliciousness of these Norwegian meatballs.