Meatballs, Norwegian Style
many of you know Carol is Norwegian, and of course, when we find a
meatball recipe we have to give it a try. We give you meatballs,
Norwegian Style. Kjøttkaker med brunsaus or, meat cakes with
brown gravy, in English are often served with potatoes or peas. There
are many variations and versions for Norwegian meatballs, but this one
pairs surprisingly well with our Mafalda. You get all of the flavors
you would find in many Norwegian dishes, inclusive of the staple,
Lingonberry Jam. The savory characteristic from the meat, blend of
spices, and tart fruit from the Lingonberry compliment the Mafalda
bringing out the bright fruit and acidity.
|1 lb lean ground beef||1/2 tsp ground nutmeg|
|1/5 lb ground pork||1/2 tsp ginger|
|2 eggs, lightly beaten||1/2 tsp allspice, yes you have to use it|
|1 1/2 cups bread crums, regular or Panko||8 TB butter, divided|
|1 cup whole milk||1/2 cup flour|
|2 tsp salt||4 cups beef stock|
|1 tsp ground pepper||1/4 cup sour cream|
|additional salt and pepper to taste||Lingonberry jam or Red Currant jelly|
Mix the milk and bread crumbs in a large bowl. Allow the bread crumbs
to absorb the milk giving it a little stir. Whisk in the eggs and salt,
pepper, nutmeg, ginger and allspice. Mix until well combined. Then add
the meats. Lightly mix the breadcrumb mixture into the meat until well
combined. Best technique is to mix by hand, as this helps to not pack
the mixture too tightly, so you are left with a lighter meatball.
well blended, add half of the butter (4 tbsp) into a large skillet or
Dutch oven over medium heat to melt the butter. Then begin forming the
meat into 2 oz balls (about golf ball size) and place into skillet. Fry
meatballs turning until they are browned on all sides, but not cooked
through. This will most likely need to be done in two batches to not
crowd the pan. Watch out that they don’t stick to the pan or they
will lose their shape when you turn them. Once all meatballs have been
browned remove them and set aside while you prepare the gravy.
the same pot add the remaining 4 TB butter and heat over medium-low
heat. Stir in the flour to make a roux and allow to cook for a minute -
the roux will be a brown color. Then slowly whisk in the stock and stir
until well incorporated. Turn the heat up to medium and add the
meatballs back into the pan and cook for about 20 minutes or until
meatballs are cooked through. Be sure to stir and scrape the bottom of
the pan so the gravy does not scorch. The gravy should almost boiling,
check if you need to reduce heat.
Then remove the pan form the heat and whisk in the sour cream. Add salt and pepper to taste.
with Lingonberry jam, mashed potatoes or vegetables, and Mafalda. Jam
can be dolloped on the side to dip meatballs into.