Norwegian Meatballs Recipe Reviews - Allrecipes.com (Pg. 3)
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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Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA
Living In: New York, New York, USA
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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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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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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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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Cooking Level: Expert

Home Town: Phoenix, Arizona, USA
Living In: Tempe, Arizona, USA
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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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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