Kjøttkaker (Norwegian Meatballs in Brown Gravy)
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The Tale of Kjøttkaker (Norwegian Meatballs in Brown Gravy)
Kjøttkaker, Norway's classic beef meatballs, belong to the broader Scandinavian tradition of ground-meat cookery developed over generations of home cooking. Served with boiled potatoes, brown gravy, and lingonberry sauce, they're considered a quintessential Norwegian Sunday dinner.
Ingredients
Scale:· 4 servings
- 500 g ground beef and pork mix
- 1/2 cup potato starch or flour
- 1/2 cup whole milk
- 1 small onion, grated
- 1 egg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- 3 tablespoons butter, for frying
- 2 tablespoons flour and 2 cups beef stock, for gravy
Instructions
- 1In a bowl, whisk the potato starch with the milk until smooth, then let it sit for 5 minutes to thicken slightly.
- 2Mix in the ground meat, grated onion, egg, allspice, ginger, salt, and pepper until well combined and slightly sticky.
- 3Wet your hands and shape the mixture into round, slightly flattened meatballs.
- 4Melt the butter in a skillet over medium heat and fry the meatballs in batches, turning until browned on all sides and cooked through, about 8-10 minutes per batch.
- 5Remove the meatballs and set aside, keeping the browned butter and drippings in the pan.
- 6Whisk the flour into the drippings to make a roux, then gradually whisk in the beef stock, simmering until the gravy thickens.
- 7Season the gravy with salt and pepper, then return the meatballs to the pan to warm through.
- 8Serve hot with boiled potatoes, mashed swede, and lingonberry jam.
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