Norwegian Meatballs - Norway

Total Time
Prep 30 mins
Cook 30 mins

This recipe was taken from E-Cookbooks International Recipe Sampler

Ingredients Nutrition


  1. In a large bowl, mix milk and 1/4 cup cornstarch until well blended.
  2. Add meat, onion, salt, nutmeg, pepper and egg.
  3. Mix until well blended.
  4. Cover.
  5. Refrigerate at least 20 minutes for easier shaping.
  6. Shape chilled meat mixture into 1in balls. In a 12in skillet, over med heat, heat oil until hot.
  7. Cook meatballs, half at a time, until browned on all sides, about 8-10 minutes.
  8. Remove with a slotted spoon.
  9. Drain on paper towels.
  10. Pour off all but 1/4 cup drippings, adding oil if necessary, to make 1/4 cup.
  11. In a med bowl, mix beef broth and remaining 1/4 cup corn starch until well blended.
  12. Pour into skillet.
  13. Over med heat, cook while stirring constantly, until sauce boils and thickens.
  14. Add meatballs and reduce heat to low.
  15. Cover and simmer 15 minutes.
  16. Stir in sour cream and remove from heat.
Most Helpful

These are good, but not my favorite meatballs. The sauce was a little too thin. And like the previous reviewer, I added all the cornstarch to the meatballs. But I added the additional amount to the sauce. My son usually loves meatball dishes, but he only gave this recipe 3 stars. I'm not sure what is missing, but I will experiment with this recipe to see if I can make it more suited to our tastes. Made for PRMR game.

breezermom April 10, 2009

These are very good meatballs. I followed the ingredients per recpe except for: I didn't have any beef broth so I used chicken broth. It wasn't the same as the beef broth but that was my fault. I also made another mistake I added all cornstarch to the milk( I didn't read the directions correctly) The flavor of the meatballs was great but I had trouble getting them to stick together. I found that there was too much liquid. Next time I would adjust the liquid. Made for Please review my recipe.

Lavender Lynn April 07, 2008