Norwegian Meatballs – Kjøttboller or Kjøttkaker are a beloved classic in Norwegian cuisine. While sharing many similarities with their Swedish counterpart, Norwegian meat patties or meat cakes tend to be larger in size and more commonly shaped as meat patties or meat cakes.These flavorful meatballs are made from a combination of ground beef and pork, seasoned with a delightful blend of spices and served with a rich, creamy gravy. In this recipe, we’ll guide you through the steps to create authentic Norwegian Meatballs that will transport you to the cozy kitchens of Norway.

Preparation Time: 20 minutes Cooking Time: 45 minutes Total Time: 1 hour and 5 minutes

Ingredients: For the Meatballs:

  • 1/2 pound lean ground beef
  • 1/2 pound ground pork
  • 1 egg
  • 2/3 cup Panko breadcrumbs
  • 1/4 cup light cream
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1 small onion, finely chopped or coarsely grated
  • 6 tablespoons butter

For the Gravy:

  • 1/4 cup flour (preferably Wondra flour for smooth gravies)
  • 2-4 cups chicken broth
  • 1/2 onion, skin removed, cut into 2 pieces
  • 1/4 cup sour cream
  • 1/4 cup red or rose wine
  • Dash of gravy browning agent (e.g., Kitchen Bouquet)
  • Salt and pepper to taste for gravy

For Serving:

  • Boiled or mashed potatoes
  • Sweet-sour red cabbage
  • Green vegetable of your choice (mashed peas, lingonberry jam)

Instructions:

  1. In a large bowl, whisk the egg, and then whisk in the light cream. Add salt, pepper, nutmeg, ginger, and allspice. Mix well and add the chopped onion.
  2. Stir in the Panko breadcrumbs and let the mixture sit for a couple of minutes.
  3. Add the ground beef and ground pork to the bowl. Knead the mixture well until all the ingredients are thoroughly combined. Adjust the consistency by adding extra breadcrumbs if it’s too soft or a little more light cream if it’s too dry.
  4. Form the mixture into meatballs, approximately the size of golf balls.
  5. In a large Dutch oven or deep frying pan, heat a couple of tablespoons of butter over medium heat. Carefully fry the meatballs in batches, turning them to brown evenly on all sides. Ensure they are browned but not cooked through. Avoid crowding the pan to prevent steaming.
  6. Once all the meatballs have been browned, return them to the Dutch oven or transfer to a deep casserole dish. Add the half onion and pour enough chicken broth over the meatballs to cover them halfway.

To Cook:

Stovetop Method:

  1. Place the Dutch oven on the stovetop and bring the broth to a simmer. Cover and cook for about 20-30 minutes, stirring occasionally, until the meatballs are cooked through. Remove from heat and discard the onion pieces.

Oven Method (350°F/180°C):

  1. Preheat the oven to 350°F (180°C). Place the meatballs in a deep casserole dish and pour enough broth to almost cover them. Bake for 30 minutes.

For the Gravy:

  1. In a large saucepan over medium-low heat, melt the remaining 4 tablespoons of butter. Stir in the flour to create a roux and cook for about a minute.
  2. Gradually whisk the broth used to cook the meatballs into the roux, whisking vigorously to prevent lumps from forming.
  3. If needed, add the remaining chicken broth to the gravy and bring it to a simmer. Reduce the heat to low. Whisk in the sour cream, wine, and gravy browning agent. Season with salt and pepper to taste. Adjust the flavorings as desired.
  4. If the gravy is too thick, add a little hot water from boiling the potatoes.
  5. Once the gravy is seasoned to your liking, pour it over the meatballs in a serving dish.

Serving Suggestions:

  1. Serve the Norwegian meatballs with boiled or mashed potatoes, allowing the creamy gravy to soak into them. Alternatively, serve over wide noodles for a variation.
  2. Accompany the meatballs with a side of sweet-sour red cabbage, mashed peas and lingonberry jam…

Authentic Norwegian Meatballs Recipe Conclusion:

Congratulations! You have successfully prepared a delicious batch of Norwegian Meatballs with a rich, flavorful gravy. The tender and juicy meatballs, combined with the creamy sauce, make for a hearty and satisfying meal. Serve it with traditional sides like boiled or mashed potatoes, sweet-sour red cabbage, and a vibrant green vegetable. Prepare to savor the taste of authentic Norwegian cuisine right in your own home. Velbekomme! (Enjoy your meal!)

Note: In Norway, Kjøttkaker traditionally refers to meatballs made exclusively with ground beef. However, variations of this dish can be found in Denmark and Sweden, where a mixture of ground beef and pork is commonly used. The addition of a hint of nutmeg and ginger in this recipe adds subtle warmth and depth to the flavor profile, enhancing the overall taste of the Norwegian Meatballs. Feel free to adjust the seasonings according to your preference to create a unique and personalized version of this beloved Scandinavian dish.