kjøttkaker -norwegian meatballs
One of the dishes frequently served as a mid-week dinner in Norway is “kjøttkaker”, Norwegian meatballs. When searching online, many English-written recipes for Norwegian meatballs contain bread crumbs and pork and are not your typical Norwegian kjøttkake recipe. There may be some regional differences, and of course every person will do things their own way. This recipe, shared by Therese, in A Country Basket, is a typical old fashioned meatball recipe from Norway, a recipe as genuine and authentic as they get!
prep time
20 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 tablespoons corn starch
- 1 1/2 teaspoons flour
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1/3 cup milk
- 1 tablespoon milk, additional
- 1 pound ground beef
- GRAVY:
- 1/4 cup butter
- 1/4 cup flour
- 1 teaspoon onion powder (or small onion, finely minced)
- 2 cups water
- 4 teaspoons better than bouillion beef base
- beef drippings, from pan
- 1/4 cup heavy cream
How To Make kjøttkaker -norwegian meatballs
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Step 1Put the dry ingredients into a medium sized bowl; corn starch, flour, paprika, salt, pepper, and nutmeg. Add milk and whisk well until no lumps remain.
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Step 2Add meat and stir with a spoon until completely combined and sticky.
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Step 3Add olive oil or butter to a frying pan on medium-low heat.
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Step 4Shape meat balls with spoons or a meatball scoop, dipping your tool of choice in water now and again to keep meat from sticking.
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Step 5Drop the meat balls on the frying pan, flattening them a little bit with a turner. Cover and fry until browned on the top and bottom, a few minutes on each side. Keep hot until ready to serve.
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Step 6FOR THE GRAVY: In a medium sized sauce pan on medium-low heat, melt butter. Add flour and onion powder. Whisk together into a smooth roux, and cook while whisking now and again until the flour mixture has turned medium-brown. This should take 8-10 minutes.
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Step 7Pull away from the heat and add all of the water while quickly whisking together to avoid lumps. But be careful, the flour mixture will be very hot and may hiss loudly when you add cold liquids. Alternatively, you can heat the liquid before adding.
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Step 8Add the beef base, and bring to a boil while whisking often. The gravy will thicken. Reduce the heat and boil gently for 7-10 minutes until smooth. Stir once in a while.
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Step 9Add the meatball drippings from frying, which will add a lot of great flavor! Add heavy cream and stir well. (Optional). Remove from heat.
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Step 10Serve meatballs with brown gravy, potatoes boiled in lightly salted water, and steamed vegetables such as a blend of cauliflower, carrots, and broccoli.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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