Norwegian Meatballs

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Servings: 6 Difficulty: Intermediate
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Tender baked meatballs smothered in a creamy, savory mushroom sauce
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These Norwegian-style meatballs offer a comforting, home-cooked meal that is both hearty and approachable. Made with very lean ground beef, egg whites, and a touch of nutmeg, the meatballs are tender and flavorful without being heavy. They are baked until golden, then nestled in a rich, creamy sauce made from condensed mushroom soup and skim milk. This dish strikes the perfect balance between protein-packed satisfaction and smooth, comforting richness. It is an excellent choice for weeknight dinners when you need something quick yet impressive, or for feeding a hungry family. Simple to prepare with pantry staples, this recipe delivers classic Scandinavian warmth to your table every time.

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Norwegian Meatballs

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 438.4

Description

These Norwegian-style meatballs offer a comforting, home-cooked meal that is both hearty and approachable. Made with very lean ground beef, egg whites, and a touch of nutmeg, the meatballs are tender and flavorful without being heavy. They are baked until golden, then nestled in a rich, creamy sauce made from condensed mushroom soup and skim milk. This dish strikes the perfect balance between protein-packed satisfaction and smooth, comforting richness. It is an excellent choice for weeknight dinners when you need something quick yet impressive, or for feeding a hungry family. Simple to prepare with pantry staples, this recipe delivers classic Scandinavian warmth to your table every time.

Ingredients

Directions

  1. Preheat oven to 375&# 194;°F (190°C).
  2. In a mixing bowl, combine cornstarch, salt, nutmeg, egg whites, and 1/4 cup of the skim milk. Mix at low speed until well blended.
  3. Add the ground beef to the mixture and mix at low speed just until combined.
  4. Shape the mixture into 18 meatballs, using about 1 1/2 tablespoons of mixture per meatball.
  5. Line a 9x13 inch baking pan with aluminum foil or spray with cooking spray. Place the meatballs in the pan.
  6. Bake at 375°F (190°C) for 30 minutes.
  7. While meatballs bake, mix the cream of mushroom soup with the remaining 1/2 cup of skim milk until smooth.
  8. Remove the meatballs from the oven and transfer them to a 1 1/2 quart casserole dish.
  9. Pour the soup mixture evenly over the meatballs.
  10. Cover the casserole and bake at 350°F (175°C) for 30 minutes, or until heated through.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 438.4kcal
% Daily Value *
Total Fat 15.7g25%
Saturated Fat 6.2g31%
Cholesterol 115.0mg39%
Sodium 5122.8mg214%
Total Carbohydrate 14.7g5%
Dietary Fiber 0.7g3%
Sugars 4.6g
Protein 53.5g107%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The meatball mixture will be soft and sticky; wetting your hands slightly can help when shaping them.

For a richer flavor, you can use whole milk instead of skim milk.

If you prefer a thicker sauce, you can add an additional teaspoon of cornstarch to the soup mixture before pouring it over the meatballs.

Serve hot with mashed potatoes, egg noodles, or crusty bread to soak up the sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Keywords: norwegian, meatballs, scandinavian, beef, baked, mushroom sauce, creamy, lean, dinner, comfort food, family meal, nutmeg, easy
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