Viking Meatball on a Stick - Copycat

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“This is food served at Fairs and Nordic gatherings.The meatballs can be made and mixed, then refrigerated, cooked partially, then dipped in a batter and deep fried to finish cooking. This is always served at the Montana State Fair. This is goooood eating!!!!! Excellent with wild game/venison/ buffalo, but make sure you add the ground pork!”

Ingredients Nutrition

  • 1 lb lean ground beef
  • 14 lb ground pork (no sausage)
  • 14 lb ground veal
  • 2 whole eggs
  • 12 cup dry oatmeal
  • 1 medium white onion, minced
  • 12 cup milk
  • 1 12 teaspoons salt
  • 14 teaspoon pepper
  • 18 teaspoon allspice
  • 18 teaspoon ginger
  • 1 tablespoon butter
  • Pam cooking spray
  • cooking oil
  • wooden popsicle sticks, soaked in water
  • krusteaz pancake batter, thicker than usual


  1. In a large bowl, mix the three meats.
  2. Saute onion in butter until translucent, not brown.
  3. In a separate container, add eggs, oatmeal and milk. Beat.
  4. Add all of the spices to the egg mixture and mix well.
  5. Add the cooked minced onions and the liquid.
  6. Beat until fluffy.
  7. Form meatballs with 1/2 cup meat.
  8. Preheat oven 400*.
  9. Spray Pam on baking pans.
  10. Place meatballs on greased pans, bake 15 minutes.
  11. Cool.
  12. Insert a wooden stick in the middle of each meatball.
  13. Heat oil to 375*.
  14. Dip in the pancake batter. Batter should not be drippy.(A spoon can be used to cover the top of the meatball by the stick.).Cook until a golden brown. Roll to cook all sides.
  15. Serve with a napkin wrapped around the stick.
  16. Dip the "Viking" in any condiments. I quarantee that you can't eat just one!

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