Norwegian Meatballs in Cream Sauce

Ingredients

• ¼ lb ground beef
• ¼ lb ground pork
• ¼ lb ground veal
• ¼ cup whole milk
• ½ cup panko breadcrumbs
• 1 whole large egg
• ½ whole medium yellow onion
• ¾ tsp kosher salt
• ½ tsp fresh cracked black pepper
• ⅛ tsp ground nutmeg
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1 cup beef broth
• ½ cup full-fat sour cream
• ½ tsp Dijon mustard
• 2 tbsp fresh parsley

Instructions

1. 1

   Pour 0.25 cup whole milk into a small bowl and stir in 0.5 cup panko breadcrumbs. Let sit for 3-4 minutes until the breadcrumbs absorb the milk and form a paste — this keeps the meatballs tender and moist.

2. 2

   Finely mince half of a medium yellow onion until you have small, uniform pieces about 1/8 inch — don't pulse it in a food processor, as you want to avoid releasing too much moisture into the meat mixture.

3. 3

   In a large mixing bowl, combine 0.25 lb ground beef, 0.25 lb ground pork, and 0.25 lb ground veal. Add the soaked breadcrumb mixture, minced onion, 1 large egg, 0.75 tsp kosher salt, 0.5 tsp cracked black pepper, and 0.125 tsp ground nutmeg.

4. 4

   Using your hands, gently fold the mixture together 10-12 times until just combined — do not overmix, as this will make the meatballs dense and tough. Stop when you no longer see streaks of individual meat.

5. 5

   Using a 1.5-tablespoon cookie scoop or your wet hands, form the mixture into 16-20 meatballs, each about 1.25 inches in diameter. Place them on a parchment-lined plate and refrigerate while you prepare the sauce.

6. 6

   Set a 12-inch stainless steel skillet over medium-high heat. Add 2 tbsp unsalted butter and let it foam gently — swirl the pan so the butter coats evenly. When the foaming subsides and the butter is light golden, about 1 minute, you're ready to cook.

7. 7

   Working in batches to avoid crowding, place the meatballs in the hot butter in a single layer. Let them cook undisturbed for 2 minutes until the bottoms are deep golden brown, then gently roll each one to brown a second side, about 1.5 minutes. You're building flavor, not cooking through — the interior will still be slightly pink.

8. 8

   Transfer the browned meatballs to a clean plate. Repeat with any remaining meatballs, adding another 0.5 tbsp butter if the pan seems dry.

9. 9

   Reduce the heat to medium. Sprinkle 1 tbsp all-purpose flour over the browned bits (fond) in the bottom of the skillet. Stir constantly with a wooden spoon for 1-2 minutes until the flour turns light golden and smells nutty — this creates a roux base for the sauce.

10. 10

    Slowly pour in 1 cup beef broth, stirring constantly to dissolve the flour and prevent lumps. Scrape up the caramelized bits from the pan bottom — they contain all the flavor. Simmer for 2-3 minutes until the sauce thickens slightly and coats the back of a spoon.

11. 11

    Return all the meatballs to the skillet, nestling them into the sauce. Reduce the heat to medium-low and simmer gently, uncovered, for 8-10 minutes. The meatballs should cook through completely — an instant-read thermometer inserted into the center of the largest meatball should read 160°F.

12. 12

    Remove the skillet from heat. In a small bowl, whisk together 0.5 cup full-fat sour cream and 0.5 tsp Dijon mustard until smooth. Slowly stir this mixture into the sauce — do not boil it, as the sour cream may break or curdle.

13. 13

    Return the skillet to medium-low heat and warm gently for 2-3 minutes just until the sauce is hot throughout and steaming — you should see gentle wisps of steam rising from the surface, but the sauce should not bubble.

14. 14

    Taste the sauce and adjust seasoning with additional salt and pepper as needed. Finely chop 2 tbsp fresh parsley and scatter over the top for a bright, herbaceous finish.

15. 15

    Spoon the meatballs and creamy sauce into shallow bowls. Serve alongside boiled potatoes, egg noodles, or lingonberry jam on the side — the tart berry flavor is the traditional Scandinavian accompaniment.

Tools you’ll need

• small mixing bowl
• large mixing bowl
• 12-inch stainless steel skillet
• wooden spoon
• instant-read thermometer
• parchment paper
• 1.5-tablespoon cookie scoop
• shallow serving bowls

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