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    You are in: Home / Recipes / Norwegian Meatballs in Brown Gravy Recipe
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    Norwegian Meatballs in Brown Gravy

    Norwegian Meatballs in Brown Gravy. Photo by AZPARZYCH

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    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 30 mins

    30 mins

    24 hrs

    CIndytc's Note:

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

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    Units: US | Metric

    For the Meatballs

    Whisk Together

    Add and Shape


    Prepare Brown Gravy


    1. 1
      Preheat oven to 400 degrees; line a baking sheet with parchment paper.
    2. 2
      Whisk onion, half and half, cornstarch, egg, salt, and spices together in large bowl.
    3. 3
      Add ground meats, blend to incorporatae, then scoop into thirty 1 1/2" meatballs, and place on the prepared baking sheet.
    4. 4
      Heat butter and oil in a nonstick skillet over medium heat.
    5. 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. 6
      Prepare brown gravy:.
    7. 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. 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. 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.

    Ratings & Reviews:

    • on November 14, 2011


      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.

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    • on October 23, 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 Gouda Mashed Potato Casserole 276182 and they went well together. Made for PAC Fall 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 17, 2011


      Thought this recipe was delicious but I agree with another review that said it was too salty (my husband always oversalts everything and even he agreed it was too much). I am planning to make these for an upcoming party and will be using reduced sodium broth to cut down on the salt. Also, I made the meatballs and froze them prior to cooking and am planning to throw them in the slow cooker with the broth mixture.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Norwegian Meatballs in Brown Gravy

    Serving Size: 1 (216 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 184.6
    Calories from Fat 114
    Total Fat 12.7 g
    Saturated Fat 5.9 g
    Cholesterol 67.3 mg
    Sodium 1598.7 mg
    Total Carbohydrate 11.8 g
    Dietary Fiber 0.7 g
    Sugars 1.4 g
    Protein 5.8 g

    The following items or measurements are not included:

    meatloaf mixture

    Kitchen Bouquet

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