Norwegian Meatballs in Brown Gravy

Total Time
24hrs 30mins
Prep 30 mins
Cook 24 hrs

Another recipe I tried in Cuisine At Home Magazine and it was a real hit in my family...Easy and a great comfort food.

Ingredients Nutrition


  1. Preheat oven to 400 degrees; line a baking sheet with parchment paper.
  2. Whisk onion, half and half, cornstarch, egg, salt, and spices together in large bowl.
  3. Add ground meats, blend to incorporatae, then scoop into thirty 1 1/2" meatballs, and place on the prepared baking sheet.
  4. Heat butter and oil in a nonstick skillet over medium heat.
  5. 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.
  6. Prepare brown gravy:.
  7. 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.
  8. Meanwhile, shisk flour and kitchen bouquet ina cut with the remaining 1/2 cup broth. Add this mixture to the simmering broth, stirring constantly.
  9. 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.


Most Helpful

Really good flavor, and not hard to make, but a little salty. So cut back on the salt unless you like it that way.

Anonymous May 23, 2015

I had made my own meatballs and was looking for something different to make with them. I used your gravy recipe and it was wonderful. This was really a different recipe for us. We all enjoyed it. I did have to add more flour to thicken up the gravy.

bmcnichol November 14, 2011

I did use a reduced sodium broth and didn't think they were too salty. I made as written except just cooked on the stove top at medium heat covered for 35 minutes. They were cooked through and still juicy/tender. Served with recipe#276182 276182 and they went well together. Made for PAC Fall 2011.

AZPARZYCH October 23, 2011

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