Tender, savory, and full of comfort—these Norwegian-style meatballs made with beef, pork, and a hint of sage were the star of Grandma’s Sunday dinner. No fancy frills, just old-fashioned love and flavor you could smell from the mailbox.
PrintGrandma’s Norwegian Meatballs – A Sunday Tradition
Over the hill and through the woods, to Grandmother’s house we went…
And when we turned at the mailbox? We could smell the meatballs.
These aren’t Swedish meatballs, by the way—let’s get that straight. 😉 ( Even Grandma’s handwritten recipe card had Norwegian underlined. )
These are Norwegian meatballs, with a rustic, savory flavor, gently seasoned with sage and made with a perfect blend of ground beef and pork. Grandma used saltine cracker crumbs to bind them—nothing fancy, just practical and perfect. They were browned in a skillet with olive oil and then baked low and slow until juicy and tender.
This was her signature. Her specialty. And now it’s ours to carry forward.
- Prep Time: 20
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6-8 1x
- Category: Beef
- Method: Stovetop, oven
- Cuisine: American
Ingredients
2 lbs ground beef
1 lb ground pork
1/2 cup finely crushed saltine crackers
2 eggs, beaten
1 cup milk
1/2 tsp ground sage
Salt and pepper, to taste
Olive oil, for browning
Pan Gravy for Norwegian Meatballs
2–3 tablespoons of pan drippings (or butter if you don’t have drippings)
2 tablespoons all-purpose flour
2 cups beef broth (low sodium is fine)
1/2 cup milk or cream (optional, for a creamier gravy)
Salt and black pepper, to taste
A splash of Worcestershire sauce or soy sauce (optional, for depth)
Instructions
- In a large mixing bowl, combine the ground beef, ground pork, cracker crumbs, beaten eggs, milk, sage, salt, and pepper.
- Mix gently by hand until everything is just combined—don’t overwork the meat.
- Form into meatballs about the size of a golf ball.
- In a large skillet, heat a bit of olive oil over medium heat.
- Brown the meatballs on all sides in batches—don’t overcrowd the pan.
- Transfer browned meatballs to a baking dish.
- Cover loosely with foil and bake at 325°F (160°C) for about 1 hour.
Instructions for Pan Gravy for Norwegian Meatballs
- Save the Drippings:
After browning the meatballs, leave about 2–3 tablespoons of the flavorful drippings in the skillet (or use butter if you’re starting from scratch). -
Make a Roux:
Heat the drippings over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until it forms a smooth paste and takes on a light golden color. -
Add Broth:
Slowly pour in the beef broth while whisking to prevent lumps. Continue whisking until smooth and slightly thickened, about 3–5 minutes. -
Add Creaminess (Optional):
Stir in the milk or cream for a richer gravy. Simmer gently another 2 minutes. -
Season to Taste:
Add salt, pepper, and a splash of Worcestershire or soy sauce for umami, if desired. -
Serve Warm:
Pour generously over meatballs, mashed potatoes, or even over buttered noodles. Don’t forget the extra on the side for dipping!
Notes
- Serve with mashed potatoes and rich brown gravy (or pan gravy from the drippings!)
- Try with buttered noodles or lefse if you want to go full-on Norwegian
- Add lingonberry or cranberry sauce on the side for a sweet contrast
Nutrition Disclaimer: The nutritional information provided is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific products used and portion sizes. This information is provided for convenience and should not be considered medical or dietary advice.
Nutrition
- Serving Size: 4 meatballs
- Calories: 280
- Fat: 20
- Carbohydrates: 4
- Protein: 18