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Norwegian Meatball Sliders

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2 tablespoons butter

2 pounds meat

1 cup diced onion

1 1/2 tsp. salt

1 tsp. pepper

1/2 tsp. ground nutmeg

1/2 tsp. ground ginger

1/2 tsp all spice

2 eggs beaten

1/2 cup milk

1 cup breadcrumbs

2 tablespoons canola or corn oil.


Brown gravy:

4 tbsp. butter

4 tbsp. flour

1 quart beef stock

1/4 cup heavy cream (room temperature)

4 oz brunost cheese

1/2 tsp. salt

1/2 tsp. pepper

Melt the 2 tablespoons of butter in a medium skillet and add the onion. Cook 5-6 minutes or until soft. Add the allspice, ginger, and nutmeg, and cook for about another minute. Remove from the heat and let cool.


In a large bowl, combine the meat, breadcrumbs, milk, onion salt and pepper and eggs. Form into 20-30 large meatballs


Place a large skillet over medium high heat and add the oil. Working in batches, add 4-5 meatballs at a time and brown on all sides. Remove from skillet and repeat with remaining meatballs.



The Gravy

Melt the 4 tablespoons of butter in a large stock pot over medium heat, then whisk in the flour. Continue cooking, stirring frequently until it becomes light brown (about 10 minutes). Add the beef stock and bring to a boil. Reduce to a simmer then add the cheese. Stir to combine then add the meatballs.

Simmer over low heat, stirring occasionally for 30 minutes. Add the cream and cook an additional 5 minutes.


Serve traditionally with boiled potatoes and lingonberry jam or as sliders on toasted slider buns with melted cheese and lingonberry jam

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