Can I freeze Norwegian meatballs with lefse?

Yes. Freeze the cooked meatballs (with or without gravy) in an airtight container for up to 3 months. Reheat gently on the stovetop or in the oven. Lefse wraps best when assembled fresh, though you can prepare and freeze the meatballs ahead.

What's the difference between using panko vs. regular breadcrumbs?

Panko creates a slightly lighter, airier texture in the finished meatball. Regular breadcrumbs or finely crumbled frozen burger bun also work well and produce a denser, more traditional result.

Can I use this meatball recipe without lefse?

Absolutely. The basic meatball mixture is versatile and pairs with any sauce—Swedish meatball sauce, marinara, or stroganoff. Lefse is optional; serve over egg noodles or mashed potatoes instead.

How do I know when the meatballs are fully cooked?

Meatballs are done when the internal temperature reaches 160°F (71°C) on a meat thermometer, or when they feel firm to the touch and no pink remains in the center.

What can I substitute for ground pork?

Use all ground beef (2 pounds), ground veal, or ground lamb. Pork adds richness; all-beef meatballs will be slightly leaner and less tender.

Norwegian Meatballs with Lefse (Grandma's Recipe)

Name: Norwegian Meatballs with Lefse (Grandma's Recipe)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 1 small onion (small dice (olive oil, salt, pepper)); 1 pound ground beef; 1 pound ground pork; 2 eggs; 1 cup breadcrumbs ((panko or a finely chopped and crumbled frozen burger bun work great!)); 2 Tablespoons Worcestershire sauce; ½ cup milk; 1 clove garlic (minced); 1 teaspoon kosher salt; 6 grinds fresh black pepper; ½ cup Parmesan cheese (grated); 1 Tablespoon olive oil; 3 Tablespoons butter; 6 Tablespoons flour; 1 quart beef stock ((or less, enough to reach desired thickness)); 8 to 16 lefse (for serving)

1

In a large pot over low heat, caramelize the onion until golden brown in a little olive oil, and season with salt and pepper. Stir occasionally, about 20 minutes.

2

Meanwhile, mix all other meatball ingredients in a large bowl, including the onions when they are done. Form into meatballs and set on a sheet pan. They should be about ping pong to golf ball size, use a small portion scoop or ice cream scoop to make them equal in size. About 30 to 36 meatballs. (At this point you can freeze or refrigerate meatballs, some or all, for later use, or try doubling the meatball recipe to really stock the freezer!)

3

Preheat oven to 400° F. Over medium high heat, reheat the pan from the onions or use a clean large pan, and add 1 Tablespoon of olive oil. Brown the meatballs on one side, then flip and do the other side (about 2 minutes per side). Cook about 8 to 12 at a time in batches so you do not crowd the pan. When done browning the outside, return them to the sheet pan (don’t worry that it had the raw meatballs on them, you will be baking the whole thing).

4

Bake in the oven at 400° for about 10-20 minutes to finish cooking the meatballs through, cut one open to check.

5

Meanwhile over medium low heat, melt 3T butter in the same large pot you browned the meatballs. Make a roux by mixing in the flour and letting it cook for about a minute while whisking, scraping up the browned bits from searing the meatballs.

6

Slowly whisk in the beef stock, use enough for a gravy-like consistency, you may not need the full quart. As the stock and roux mixture heat it will start to thicken into a gravy, whisk it occasionally.

7

When the meatballs are baked, add them to the gravy and simmer on low until ready to serve. Serve meatballs and gravy rolled in lefse.