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Norwegian Meatballs with Lefse

Meryl Downing
My grandmother's recipe, Norwegian Meatballs with gravy are an incredible meal, rolled up with lefse! The recipe can be doubled, meatballs freeze well and can be used in any meatball recipe.
Course Dinner
Cuisine Norwegian
Servings 6 to 8


For the Meatballs

  • 1 small onion small dice (olive oil, salt, pepper)
  • 1 lb ground beef
  • 1 lb ground pork
  • 2 eggs
  • 1 c breadcrumbs (panko or a finely chopped and crumbled frozen burger bun work great!)
  • 2 T Worcestershire sauce
  • ½ c milk
  • 1 clove garlic minced
  • 1 t kosher salt
  • 6 grinds fresh black pepper
  • ½ c Parmesan cheese grated

For the Gravy

  • 1 T olive oil
  • 3 T butter divided
  • 6 T flour
  • 1 quart beef stock (or less, enough to reach desired thickness)
  • lefse for serving


  • In a large pot over low heat, caramelize onion until golden brown in a little olive oil, and season with salt and pepper, stir occasionally, about 30 minutes
  • Meanwhile, mix all other meatball ingredients in a large bowl, including onions when they are doneForm into meatballs and set on a sheet pan. They should be about golf ball size, use an ice cream scoop to portion. About 14 to 16 meatballs depending on the size.  (this can be done ahead of time up to this point and kept in the fridge)
  • Preheat oven to 400°. Reheat the pot after removing the onions over medium high heat. Add 1 T olive oil and 1 T butter. Brown the meatballs on one side then flip and do the other side (about 2 minutes per side). Cook meatballs in 2 or 3 batches so you do not crowd the pan. When done return them to the sheet pan (don't worry that it had the raw meatballs on them, you will be baking the whole thing)
  • Bake in oven for about 15 minutes to cook the meatballs through
  • Meanwhile over medium low heat, melt remaining 2 T butter in the same pot you browned the meatballs.  Make a roux by mixing in the flour and letting it cook for about a minute while whisking
  • Whisk in beef stock slowly, scrapping the bits from the bottom of the pan until the sauce thickens.  Only use enough stock to for a gravy-like consistency.  As the stock and roux mixture heat it will start to thicken into a gravy
  • Add meatballs to the gravy and simmer on low until ready to serve. Serve meatballs and gravy (break meatballs in half if they are too big to fit easily) rolled in lefse
Keyword Homemade Meatballs, Meatballs with Lefse, Norwegian Meatballs