Norwegian Meatballs (Kjøttkaker) with Gravy | CookOS

My Norwegian Grandmother's Meatball Recipe (Kjøttkaker)

Name: Norwegian Meatballs (Kjøttkaker) with Gravy
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 2 pounds ground beef (I used 85% lean); 2 eggs, beaten; 3 slices day-old bread, torn into small pieces (omit for paleo or Whole30 diets); 1 medium onion, finely chopped; 1 teaspoon poultry seasoning; 1 teaspoon ground sage; 1 teaspoon garlic powder; 1 1/2 teaspoons salt; 1/2 teaspoon pepper; 2 beef bouillon cubes (or 2 teaspoons Better Than Bouillon Beef Base); 1/2 cup fresh parsley, chopped; 1/2 cup heavy cream

Norwegian kjøttkaker are baked meatballs seasoned with sage and poultry seasoning, bound with bread and eggs, and traditionally served with pan gravy. This recipe yields tender, flavorful meatballs that are distinctly different from Italian-style versions due to their spice blend and baking method.

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My Norwegian Grandmother's Meatball Recipe (Kjøttkaker)

Total

Servings

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Cheaprecipeblog · by Haley

Ingredients

2 pounds ground beef (I used 85% lean)
2 eggs, beaten
3 slices day-old bread, torn into small pieces (omit for paleo or Whole30 diets)
1 medium onion, finely chopped
1 teaspoon poultry seasoning
1 teaspoon ground sage
1 teaspoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 beef bouillon cubes (or 2 teaspoons Better Than Bouillon Beef Base)
1/2 cup fresh parsley, chopped
1/2 cup heavy cream

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Instructions

1
Preheat oven to 350F. Place all ingredients in a large mixing bowl. With clean hands, mix all ingredients together until evenly incorporated.
2
Drizzle a bit of olive oil on the bottom of a 9 x 13-inch cake pan. Take a golf-ball sized scoop of the ground beef mixture and form into a ball. Repeat with remaining mixture. You should get about 33 meatballs in all.
3
Bake uncovered for 45 minutes. Use pan juice to make gravy, if desired. Store any uneaten meatballs in the freezer for up to two months.

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Tips & Notes

Pro tips

Use 85% lean ground beef for the best texture—too lean meatballs become dense, while higher-fat blends make them greasy.
Tear bread into small pieces rather than finely crumbing it; this helps the mixture bind without compacting into dense balls.
Don't overmix the meat mixture—combine ingredients gently just until combined to keep meatballs tender, not tough.
Add the 1/2 cup water to the baking pan before placing meatballs in it if you plan to make gravy; this prevents sticking and gives you pan drippings.

Substitutions

Poultry seasoning + sage → 2 teaspoons Italian seasoning (less traditional, more mild)
Day-old bread → crushed saltine crackers or panko (note: panko absorbs less moisture, may need egg adjustment)
Beef bouillon cubes → 2 teaspoons fish sauce or soy sauce mixed into the meat (adds umami without beef flavor)
Ground beef → 1.5 pounds beef + 0.5 pounds ground pork (more tender, slightly richer)

Storage & make-ahead

Store baked meatballs in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months; reheat in a 350°F oven for 10–15 minutes or in simmering broth.

Common Questions

Can I make kjøttkaker without bread?

Yes—omit the bread for paleo or Whole30 diets, though it adds moisture and texture to the traditional version. The meatballs will be slightly denser without it.