Norwegian Meatballs
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
4 servings
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Calories
538 kcal
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Course
Main Course, Appetizer
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Cuisine
Scandinavian
Norwegian Meatballs
Description
The Norwegian Meatballs recipe starts with venison seasoned with potato starch, salt, ginger, nutmeg, white pepper, allspice, and cloves, mixed with cream to bind. Formed into 12 large patties, they are browned in butter on both sides to develop a crispy crust and flavor.
While the meatballs rest, the pan is used to make a rich gravy by cooking flour in butter until a deep color and adding porcini mushroom powder and beef stock. Once simmering, the meatballs return to the gravy to cook gently and soak up the flavors, while Maggi seasoning adds a savory depth. Salt and pepper adjust seasoning to taste.
This dish is traditionally served with potatoes, offering a hearty meal with a blend of gamey venison, warm spices, and umami-rich gravy, highlighting Norwegian flavors and preparation methods.
Ingredients
MEATBALLS
- 1 1/4 pound venison finely ground
- 3 tablespoons potato starch
- 2 teaspoons salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon white pepper
- 1/2 teaspoon allspice
- 1/4 teaspoon cloves
- 2/3 cup cream (or milk)
GRAVY
- 1/4 cup butter unsalted
- 1/4 cup flour
- 1 pint beef stock (or venison)
- 2 teaspoons porcini mushroom powder
- 2 teaspoons Maggi seasoning or to taste
- salt to taste
- black pepper to taste
Instructions
- Put the meat and all the other meatball ingredients except the cream into a bowl and mix well. Now pour in the cream and mix again for a minute or three, until the meat comes together as one mass. Make into 12 fat patties, like a cross between a meatball and a burger.
- Heat the butter in a large pan over medium-high heat and brown the meatballs well on both sides, roughly 3 minutes per side. Move them to a plate or paper towels to drain while you make the gravy.
- Add the flour to the butter and mix well. Cook the flour over medium-low heat, stirring often, until it turns the color of milk chocolate, about 10 to 12 minutes. Add the porcini powder and mix. Slowly pour in the stock, stirring all the way.
- Bring this to a simmer and add all the meatballs. Add Maggi, salt and pepper to taste and let the meatballs cook about 10 minutes at a gentle simmer, turning them once or twice to coat. Serve with potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 16g | 5% |
| Protein | 36g | 72% |
| Fat | 37g | 57% |
| Saturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 198mg | 66% |
| Sodium | 1524mg | 64% |
| Potassium | 837mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 940IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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