Norske Kjttkaker Norwegian Meatballs
Transport your taste buds to Scandinavia with Norske Kjøttkaker, a classic Norwegian meatball recipe brimming with hearty flavors and comforting aromas. Made with a savory blend of ground beef, pork, and warming spices like nutmeg and allspice, these tender meatballs are seared to golden perfection before simmering in a rich, creamy gravy. The dish is elevated by the irresistible combination of smooth heavy cream and a touch of umami from the broth, creating a luscious sauce that clings to every bite. Served traditionally alongside boiled potatoes, steamed vegetables, and a dollop of tangy lingonberry jam, this recipe is an authentic taste of Norwegian home cooking. Perfect for cozy family dinners, this 4-serving meal comes together in just an hour, delivering mouthwatering results that bring the heart of Norway to your table.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 1 medium-sized Yellow onion, finely chopped
- 1 large Egg
- 120 ml Whole milk
- 50 grams All-purpose flour
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground allspice
- 2 teaspoons Salt
- 1 teaspoons Black pepper
- 30 grams Butter
- 1 tablespoon Vegetable oil
- 500 ml Beef or vegetable broth
- 100 ml Heavy cream
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
In a large mixing bowl, combine the ground beef, ground pork, finely chopped onion, egg, milk, flour, nutmeg, allspice, salt, and black pepper.
Mix the ingredients thoroughly using your hands or a wooden spoon until the mixture is well combined and slightly sticky.
Shape the meat mixture into round meatballs, roughly the size of a golf ball. You should end up with about 16-18 meatballs.
Heat the butter and vegetable oil in a large skillet over medium-high heat.
Add the meatballs to the skillet in batches, making sure not to overcrowd the pan. Sear the meatballs on all sides until they are browned, about 3-4 minutes per batch. Remove the browned meatballs and set them aside.
Using the same skillet, deglaze the pan by pouring in the beef or vegetable broth. Scrape up any browned bits stuck to the bottom of the pan.
Reduce the heat to medium and slowly stir in the heavy cream to create the base for the gravy.
In a small bowl, mix the cornstarch and water together to form a slurry. Gradually whisk the slurry into the gravy to thicken it, cooking for 2-3 minutes.
Return the meatballs to the skillet, spooning the gravy over them. Cover the skillet and let the meatballs simmer in the gravy over low heat for 20-25 minutes until fully cooked.
Serve the kjøttkaker hot with boiled potatoes, steamed vegetables, and a side of lingonberry jam for a traditional Norwegian meal.
Nutrition Facts
Calories |
2994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.5 g | 289% | |
| Saturated Fat | 95.1 g | 476% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 984 mg | 328% | |
| Sodium | 7380 mg | 321% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 11.1 g | ||
| Protein | 169.1 g | 338% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 368 mg | 28% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1991 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
