Reviewed: Nov. 1, 2009

The nutmeg in this recipe was the winning ingredient for sure.

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Briget

Cooking Level: Intermediate

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Reviewed: May 18, 2009

This is good - serious comfort food. I enjoyed the meatballs much more than the gravy, which was a little bland (but I think its supposed to be). I found myself wanting to add herbs to it, and probably would do more of that next time. As it was, I threw chopped parsley all over everything and enjoyed it very much. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Mar. 15, 2009

This recipe was totally awesome! I adjusted it a bit due to certain things I had on-hand vs what was called for in the recipe... I had no fresh onions so I used onion powder and I used italian bread crumbs. Also, I baked the meatballs in a 375 oven on two separate baking sheets. I used half & half instead of cream and it turned out wonderfully. I had no all-spice so I used ground cloves. My kids and husband loved it. We served it on top of 3/4" pieces of boiled potato. I pan-seared some fresh asparagus with garlic powder and coarse ground salt and served it alongside and put a couple tablespoons of lingonberry preserves on the plate. Mmmmmmm good. This will be a staple recipe for the colder months of the season. Everyone raved about it. Thanks!

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StephD4evr

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Reviewed: Feb. 8, 2009

great, I add some shredded cabbage.

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ashlee

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Reviewed: Feb. 2, 2009

These were so wonderful!I only used beef and they still turned out so delicious! Even my two year old neice who hates meat loved them and keeps asking for more "cow". I will definately be making them again.

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LivyLu

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Reviewed: Jan. 4, 2009

I only had 1/2 & 1/2 so I used that in place of the heavy cream. I added a pince of each spice to the sauce as well and it was excellent! Thank you!

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PAULA

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: New York, New York, USA

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Reviewed: Sep. 13, 2008

I absolutely love this recipe! The only change I made was to extend the cook time about 5 minutes. My husband raves about these meatballs, and that's coming from someone who's mother is Norwegian and grew up on them. This recipes makes a lot of meatballs. I froze a bunch with a little bit of the gravy in small freezer-safe containers...they thaw perfectly. This dish is normally served with boiled/baked potatoes.

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APORTER47

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Reviewed: Feb. 12, 2008

I made this last night. My family loved it -- said it was "something different" -- which is a good thing. I didn't have heavy cream though, so I used a little half'n'half and some cream cheese -sounds weird, but it's good.

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ddonthehill

Living In: Everett, Washington, USA

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Reviewed: May 12, 2007

Delicious! I made these for a cast party for a play about a Norwegian family. I didn't have any allspice, but added cloves. It still gave them that unique flavor. I also added part sour cream, part heavy cream instead of all heavy cream. Everyone loved them!

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Romica

Cooking Level: Expert

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Reviewed: Apr. 16, 2007

These were very, very yummy! I only had 2lbs ground beef, so I scaled everything. I didn't use allspice or ginger either. I added nutmeg, increased the flour to 4 tbsp and used evaporated milk for the sauce. It was very yummy on shell noodles!

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Jen Levin

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Apr. 4, 2007

yum, we really enjoyed these norwegian meatballs! no changes made aside from slightly rounding off the spices and using half & half instead of heavy cream. i served this delicious dish over hot noodles. thanks jeane!

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LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 7, 2006

This is very good, we like our meatballs a little more well done, so I started the sauce once the meatballs cooked for 20 minutes and that seemed to be perfect, I think it was probably about 30 minutes cooking time. The reason this is a 4 star instead of a 5 star is because my 2 year old grand daughter who loves meatballs didn't like these, she loved the gravy and noodles, but didn't care for the meat.

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