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The traditional brown sauce is accompanying Norwegian meatballs. My version is a little spicier than a traditional one. I find it perfect with my recipe, and the dark, spicy sauce is well balanced.


European Measurements

  • 100g butter
  • 3-4 tbsp. white flour
  • ½ tsp. pepper
  • ½ tsp. salt
  • 6-8 dl. milk
  • 2 tsp. sauce browning
  • Fat from fried meatballs

For the US measurements click the button down below



  1. Melt butter and mix in “fat” from frying the meatballs.
  2. Make sure to brown the butter. You want a little-burned taste to this sauce.
  3. Add in white flour and whisk.
  4. Add 1-2dl ( a cup) of milk, and stir until it thickens. Repeat this action until it has a silky consistency.
  5. Add salt and pepper.
  6. Add sauce browning.
  7. Add a little milk or heavy cream to thin the sauce.

If you want extra flavor, I would suggest using some bouillon cubes.

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