Traditional Norwegian Meatballs


Traditional Norwegian Meatballs

Before the introduction of semi-finished and international food such as pizza, wok and taco – meatballs was a typical Norwegian dish. Traditional meatballs are cheap, tasty and easy to prepare. Serve with brown sauce, pea purée and boiled potatoes – and don’t forget: Lingonberry jam which is a must!  Goes also well with homemade rowanberry jelly



14 oz. (400 g) ground beef 

1 ½ teaspoon salt 

¼ teaspoon pepper 

¼ teaspoon ground nutmeg 

¼ teaspoon ground ginger 

2 tablespoon cornflour 

0.6 cup (1 ½ dl) water or milk 

2 tablespoons margarine or oil for frying   

2.5 cups (6 dl) broth



1. The easiest way is to use a food processor. Put all ingredients (except broth) into the bowl and process for 10-20 seconds until smooth. Or make the mix by hand: Stir the salt into the ground beef. Add spices and cornflour and dilute with milk or water, a little at a time.


2. Form the mix into round meatballs using a spoon, your hand, and cold water.


3. Fry the meatballs in a medium hot pan with butter for approx. 5 minutes on each side until nice and brown.


4. Put the meatballs into a pot with broth and let them simmer for ca. 10 minutes.




Text by: Thor Lanesskog, ThorNews


Photo by:




Categories: Culinary Surprises, Recipes, Traditional Food

2 replies

  1. Hi Will. Neither is potatoes 🙂 Ginger was introduced to Europe about 2000 years ago, and rediscovered in the 11h century by Anglo-Saxons. The Vikings most likely brought it to Norway. See this interesting link about our good friend – ginger! 🙂

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