Instant gravy mix for Norwegian meat balls – a classic gravy. A taste of home for many Norwegians. To serve: pour contents in small saucepan, add 500 ml water and heat whilst whisking. Let simmer for 5 minutes. For a richer, creamy sauce to go with game, add 3 tbsp sour cream and 2 tbsp lingonberry jam. For extra juicy meatballs, make the sauce first. Then, after browning each meatball, transfer into the sauce and leave to simmer whilst you continue to fry the meatballs. At the end, cook out the pan to get all the crispy bits, and pour this into the pot with the sauce and the meatballs. Serve with boiled potatoes and pea puree.