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Norwegian Meatballs with Lefse

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Norwegian Meatballs with Lefse is a traditional Scandinavian meal featuring tender spiced meatballs in rich brown gravy, served with soft, potato-based flatbread called lefse. A hearty and comforting dish perfect for holidays or cozy dinners.

Ingredients

  • For the meatballs:
  • 1 lb ground beef
  • 1/2 lb ground pork
  • 1/2 cup breadcrumbs
  • 1/2 cup milk
  • 1 egg
  • 1 small onion, grated
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp butter (for frying)
  • For the gravy:
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups beef broth
  • 1/4 cup heavy cream (optional)
  • Salt and pepper to taste
  • For the lefse:
  • 2 cups mashed russet potatoes (cooked and cooled)
  • 2 tbsp butter
  • 1/4 cup heavy cream
  • 1/2 tsp salt
  • 1 cup all-purpose flour (plus more for rolling)

Instructions

  1. Prepare lefse dough: Mash boiled and peeled russet potatoes until smooth. Let cool. Mix in butter, cream, and salt. Stir in flour to form a soft dough. Divide into portions and chill.
  2. Cook lefse: Roll each dough portion into a thin round on a floured surface. Cook on a dry skillet or griddle over medium heat until brown spots form, 1–2 minutes per side. Keep warm in a towel.
  3. Make meatballs: In a bowl, soak breadcrumbs in milk. Add ground beef, pork, egg, grated onion, nutmeg, allspice, salt, and pepper. Mix until just combined. Shape into medium meatballs.
  4. Cook meatballs: Melt butter in a skillet over medium heat. Fry meatballs in batches until browned and cooked through. Set aside.
  5. Make gravy: In the same skillet, melt butter and whisk in flour. Cook until golden. Gradually whisk in beef broth. Simmer until thickened. Add cream if using. Season with salt and pepper.
  6. Finish meatballs: Return meatballs to gravy and simmer for 5–10 minutes to blend flavors.
  7. Serve: Serve meatballs with gravy alongside warm lefse. Optionally add mashed potatoes and lingonberry jam.

Notes

  • Chill lefse dough for easier rolling.
  • Don’t overmix the meatball mixture to avoid toughness.
  • Lefse can be made a day ahead and reheated on a skillet or microwave.

Nutrition

Find it online: https://thefamilycooking.com/norwegian-meatballs-with-lefse/