Norwegian Meatballs In Gravy 

Norwegian meatballs in gravy, known as kjøttkaker i brun saus, are a beloved staple of traditional Norwegian cuisine. These meatballs, larger and flatter than their Swedish cousins. They are made primarily from a blend of ground beef, veal and pork, seasoned with nutmeg, ginger, and allspice. Bound together with breadcrumbs soaked in milk and often an egg, the mixture is shaped into generous patties and pan-fried until browned. The meatballs are also simmered in a rich, brown gravy made from the pan drippings, thickened with flour and enhanced with broth, sometimes with a splash of cream or soy sauce for added depth.

The dish is typically served with boiled potatoes, stewed cabbage or sauerkraut (surkål), and lingonberry jam. Hence a nod to the Scandinavian palate that favors the balance of savory and sweet. Also, root vegetables like carrots or rutabagas may accompany the meal, emphasizing Norway’s agricultural heritage and reliance on cold-weather crops.

Norwegian meatballs in gravy Historically

Historically, kjøttkaker dates back to the 19th century. Norway was transitioning from a primarily agrarian society to a more industrial one. Meat became more accessible to the growing urban population. Recipes like kjøttkaker offered a way to stretch ingredients while still delivering a satisfying, hearty meal. The technique of browning meat and making pan sauces was influenced by continental European cooking. Norwegian meatballs retained a rustic, home-cooked character.

This dish became emblematic of Norwegian home life. It was served at Sunday dinners, family gatherings, and even in school cafeterias. Its enduring popularity reflects Norway’s emphasis on comfort food and culinary traditions passed down through generations. While modern variations abound, including gluten-free or vegetarian versions, the classic kjøttkaker i brun saus remains a cultural touchstone. A source of nostalgia for Norwegians at home and abroad.

Mr. Sam

Norwegian Meatballs in Gravy

Norwegian meatballs in gravy, known as kjøttkaker i brun saus, are a beloved staple of traditional Norwegian cuisine. These meatballs, larger and flatter than their Swedish cousins, are made primarily from a blend of ground beef and pork, seasoned with nutmeg, ginger, and allspice.

Print Recipe

Prep Time 45 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 Servings

Course: Appetizer, Main Course

Cuisine: Norwegian

Ingredients Method Notes

Ingredients

  

• 1 Lb Ground Beef
• 1 Lb Ground Pork
• 1 LB Ground Veal
• 2 Eggs
• 1 1/2 Cups Panko Breadcrumbs
• 1 Cup Whole Milk
• 1 Onion Medium Minced.
• 1 Tsp Salt
• 1 Tsp Pepper
• 1 Tsp Nutmeg
• 1 Tsp Ginger Ground
• 1 Tsp Allspice
• 2 Tbl Butter or Oil For frying
• Brown Gravy
• 4 Tbl Butter
• 4 Tbl Flour
• 5 Cups Beef Stock
• 3 Tsp Soy Sauce
• 1/2 Cup Sour Cream
• 1/2 Cup Red Wine
• Salt & Pepper To Taste.

Method

 

1. PREPARE THE MEATBALL MIXTURE
2. In a bowl, mix breadcrumbs and milk. Let it sit for 5 minutes to soften. Add ground meat, egg, onion, spices, and salt and pepper. Mix well (but don't overwork) until everything is combined and smooth.
3. Form the meat into balls about the size of an egg but slightly flattened. Heat a couple of Tbs. or so of butter in a large Dutch oven and fry the meatballs, carefully turning until they are well browned on all sides but not cooked through. Do not crowd the meatballs in the pan, you may have to fry them in two batches to make sure they don’t steam each other.

   Remove and set aside.
4. MAKE THE GRAVY
5. In the same pan, melt the remaining butter and whisk in flour to make a roux. Cook for a couple of minutes until golden brown. Then (this is the slightly tricky part), bit by bit, whisk the broth into the roux, whisking vigorously to prevent clumping. Gradually whisk in beef stock, avoiding lumps. Add soy sauce (if using), salt, and pepper.

   Let simmer until slightly thickened.
6. Turn to very low heat. Whisk in the sour cream & wine. Stir in salt and pepper to test. Also adjust the rest of the flavorings to taste. Return meatballs to the gravy. Cover and simmer on low for about 20–25 minutes, until meatballs are fully cooked and tender.
7. When the gravy is seasoned to your liking, pour it over the meatballs in a serving dish. Bon Appetit!

Notes

This is another Norwegian recipe in anticipation of our Scandanavian trip which we will spend several days in Norway before moving to our next destination.

Serving Suggestions

Serve with:

• Boiled potatoes
• Stewed cabbage
• Lingonberry jam
• Optional: cooked carrots or mashed rutabaga