Norwegian Meatballs

These Norwegian meatballs take a lighter approach than most. Egg whites instead of whole eggs, skim milk instead of cream, and cornstarch instead of breadcrumbs as the binder. The result is a meatball that’s tender and holds together well but doesn’t carry the heaviness of a traditional Scandinavian version.

Nutmeg is the signature spice here, and it’s what makes these distinctly Norwegian. That warm, slightly sweet, almost piney flavor runs through every bite and pairs naturally with the ground beef and mushroom sauce. Half a teaspoon is enough to be present without being overwhelming.

The meatballs bake first at a higher temperature to brown the outside, then get transferred to a casserole dish and covered in cream of mushroom soup thinned with milk. A second, lower bake lets the sauce soak into the meatballs and thicken into a rich, savory gravy.

Pro Tips

• Mix the batter at low speed as directed. Overworking ground beef makes meatballs tough and dense instead of tender.
• Use a tablespoon-and-a-half measure for consistent sizing. Even meatballs cook at the same rate. Uneven ones leave you with some overdone and some raw.
• Transfer the meatballs while they’re still hot after the first bake. They firm up as they cool and are harder to move without breaking.
• Whisk the soup and milk together until smooth before pouring over. Lumpy sauce won’t distribute evenly.

Variations

• Use a mix of ground beef and ground pork for a richer, more traditional Scandinavian meatball.
• Swap cream of mushroom for a homemade brown gravy or a sour cream-based sauce.
• Serve over egg noodles or mashed potatoes with lingonberry jam on the side for the full Norwegian experience.