They are called Norwegian, because I wanted people to not really associate them with Swedish Meatballs, which are an honored dish in my family history.
For many years, I made these to great local acclaim.
They’re very simple but VERY FINICKY.
They really only work when you have a large crowd that eats them quickly, as the sauce is highly unstable and breaks when heated too long.

While there is a process that allows you to make 50 lbs of them over the course of the evening, this is the one bag version. But again, they can be easily very disappointing when made at home, where they are expected to be on a warm buffet for more than 20-30 minutes.

I created them late one Green Show Preview Party evening, when the food was starting to run out, and we needed more dishes to be made from our limited pantry.

Green Show Norwegian Meatballs

1 – 6 lb bag of Kirkland frozen Italian Meatballs (about 140 pieces)
1 cup sour cream
4 T (or more) kikkoman soy sauce

Heat meatballs from frozen, per package. (One can also boil them, which reduces the fat from the meatballs)
Mix soy sauce with sour cream until the mixture is rather beige/light brown, and tastes a bit strong on the soy sauce side of things.
If boiling them, drain until a pile of steaming meatballs, place in a large mixing bowl.
add sauce liberally, to coat meatballs, Serve Immediately.

This sauce is very unstable, and unless the crowd eats them rather quickly, the sour cream tends to break when you try to keep them warm, getting clotted. This is why they have been disappointing when made for a holiday cocktail party or buffet, where food is expected to remain hot or an hour or more as people graze across the buffet. They really don’t work in a crock pot, for instance, but can be successful if you serve them at table, where you sauce them immediately before serving.

One can try to resurrect them by adding fresh sauce mixture, but if they are heated too much after saucing, well, this is the reason I’ve never really promoted or written about this recipe in the past.