Norwegian Meatballs with Brunost Gravy

Prep:45min

1. Preparare the meatballs In a bowl, combine milk and breadcrumbs; let soak for 5 minutes. Mix in the minced meat, grated onion, egg, spices, salt, and pepper. Stir (or knead lightly) until the mixture feels sticky and holds together. Shape into small, slightly flattened balls (about 4–5 cm in diameter). 2. Brown the meatballs: Heat butter or oil in a large frying pan over medium heat. Fry the meatballs in batches until nicely browned on all sides. Transfer to a plate (they’ll finish cooking in the sauce). 3. Make the brunost gravy: In the same pan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes until golden. Gradually whisk in the stock, stirring constantly to avoid lumps. Add cream, then the brunost. Stir until it melts completely and the sauce is smooth. Add soy sauce, then taste and adjust seasoning. 4. Simmer together: Return the meatballs to the pan and simmer gently in the sauce for 10–15 minutes until cooked through and thickened.

Updated at: Mon, 13 Oct 2025 16:07:33 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories573.9 kcal (29%)

Total Fat44.3 g (63%)

Carbs13.1 g (5%)

Sugars3.7 g (4%)

Protein29.8 g (60%)

Sodium915.1 mg (46%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

500gminced beef

or half beef, half pork

1onion

small, finely grated or minced

1egg

3 Tbspbreadcrumbs

100mlmilk

½ tspground allspice

optional but traditional

½ tspnutmeg

2 Tbspbutter

2 Tbspplain flour

400mlbeef stock

or vegetable for lighter version

100mlsingle cream

or milk

30gcheese

extra dark brunost

1 tspsoy sauce

optional - balances sweetness

Instructions

Step 1

Prepare the meatballs: In a bowl, combine milk and breadcrumbs; let soak for 5 minutes. Mix in the minced meat, grated onion, egg, spices, salt, and pepper. Stir (or knead lightly) until the mixture feels sticky and holds together. Shape into small, slightly flattened balls (about 4–5 cm in diameter).

Step 2

Brown the meatballs: Heat butter or oil in a large frying pan over medium heat. Fry the meatballs in batches until nicely browned on all sides. Transfer to a plate (they’ll finish cooking in the sauce).

Step 3

Make the brunost gravy: In the same pan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes until golden. Gradually whisk in the stock, stirring constantly to avoid lumps. Add cream, then the brunost. Stir until it melts completely and the sauce is smooth. Add soy sauce, then taste and adjust seasoning.

Step 4

Simmer together: Return the meatballs to the pan and simmer gently in the sauce for 10–15 minutes until cooked through and thickened.