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    You are in: Home / Recipes / Norwegian Meatballs (Large Batch) Recipe
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    Norwegian Meatballs (Large Batch)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs

    1 hrs

    CJAY's Note:

    This is yet another recipe I found on the net when I was searching for recipes from Norway. This makes 120 meatballs that can be made ahead and frozen. They are great served either as an appetizer or as a main dish for Christmas. Serve these with mashed potatoes, steamed carrots and lefse.

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    Serves: 10-12



    Units: US | Metric


    1. 1
      Heat oven to 350*.
    2. 2
      Combine meat, onions, juice, spices, salt, pepper, eggs, half and half, and cracker meal. Knead by hand for 5 minutes or more to combine spices into meat. Lightly grease or spray baking pans. Form small, round meatballs; dipping hands into cold water to shape smooth. Bake 15 minutes. Can be frozen at this point. Place meatballs in large kettle; add bouillon, meat drippings from baking pan and water to cover. Stir in Kitchen Bouquet. Heat to boiling; reduce heat and simmer for 1 hour. Remove meatballs. Thicken gravy with flour to desired consistency.
    3. 3
      Note: Servings will be based on how you serve them. I think about 10-12 servings as a main dish or more if served as an appetizer.

    Ratings & Reviews:


    Nutritional Facts for Norwegian Meatballs (Large Batch)

    Serving Size: 1 (40 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 59.2
    Calories from Fat 26
    Total Fat 2.9 g
    Saturated Fat 1.3 g
    Cholesterol 46.9 mg
    Sodium 999.4 mg
    Total Carbohydrate 5.8 g
    Dietary Fiber 0.4 g
    Sugars 1.3 g
    Protein 2.4 g

    The following items or measurements are not included:

    ground meat

    Kitchen Bouquet

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