Norwegian-Style Meatballs and Gravy

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Here’s a specialty from Lutheran church suppers of the upper Midwest. Serve it with boiled potatoes.


  • 1 12 pounds Organic Prairie Ground Beef
  • 14 pound Organic Prairie Ground Pork
  • 12 cup minced onion
  • 3 Organic Valley Large Eggs, lightly beaten
  • 14 cup Organic Valley Milk
  • 12 cup dried bread crumbs
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 14 teaspoon nutmeg
  • vegetable oil for frying
  • flour to coat meatballs
  • 1 can low-salt cream of mushroom soup (10 ounces)
  • 1 cup beef stock or canned beef broth


Gently mix meats, onion, eggs, milk, bread crumbs and seasonings in a large bowl. Let stand 15 minutes. Form into plum-sized balls.

Heat 1/4 inch oil in heavy frying pan until a light haze forms over surface of oil. Roll meatballs lightly in flour and brush off excess flour. Fry in batches in the hot oil until browned (do not crowd the pan). Turn meatballs often as they fry. As each batch is browned, remove meatballs with a slotted spoon, drain on paper towels, and place in a large baking dish or Dutch oven.

Heat oven to 350 degrees. Discard excess oil in pan; stir in mushroom soup and beef stock, scraping the bottom of the pan to remove flavorful scraps. Heat this mixture, then pour it over the meatballs. Bake 1 hour, gently stirring the meatballs occasionally. The sauce will thicken as it cooks.

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