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Kjøttkaker i Brun Saus
Norwegian Meatballs in Brown Gravy
Tender, flavorful Norwegian meatballs made with a blend of ground meats, served in a rich, savory brown gravy. This is a classic comfort food dish, often served with boiled potatoes and lingonberry jam.
🧂 Ingrédients
- 1 lb Ground beef
- 0.5 lb Ground pork
- 0.5 lb Ground veal(or use an additional 1 lb of ground beef)
- 1 large Egg
- 0.75 cup Panko bread crumbs
- 0.5 cup Whole milk
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Ground nutmeg
- 0.25 tsp Ground ginger
- 0.25 tsp Allspice
- 6 tbsp Butter(divided)
- 0.25 cup All-purpose flour
- 4 cups Beef stock
- 0.5 medium Onion(skin removed but left whole)
- 0.25 cup Sour cream
- 2 tbsp Red wine(optional)
- 1 dash Gravy browning agent(e.g., Kitchen Bouquet (optional))
👨🍳 Instructions
- 1
In a large bowl or the bowl of a stand mixer, combine the ground meats, egg, bread crumbs, milk, salt, pepper, nutmeg, ginger, and allspice. Mix until just combined. Do not overmix.
- 2
Form the mixture into about 24-30 meatballs (kjøttkaker), roughly the size of golf balls. You can use wet hands or a spoon to help shape them.
- 3
Melt 2 tablespoons of butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the meatballs in batches, turning to brown all sides. They don't need to be cooked through. Remove the browned meatballs to a plate.
- 4
Pour off most of the fat from the pot, leaving about 1 tablespoon. Add the remaining 4 tablespoons of butter and melt over medium-low heat. Whisk in the flour and cook, stirring constantly, until it forms a nut-brown roux, about 5-8 minutes. Be careful not to burn it.
- 5
Gradually whisk in the beef stock, a little at a time, ensuring no lumps form. Add the whole onion. Bring the gravy to a simmer and cook for about 10 minutes, stirring occasionally, until it thickens.
- 6
Return the browned meatballs to the gravy. Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the meatballs are cooked through.
- 7
Remove and discard the whole onion. Stir in the sour cream, red wine (if using), and gravy browning agent (if using). Season the gravy with salt and pepper to taste. Simmer for another 2-3 minutes.
- 8
Serve the kjøttkaker and brown gravy hot, typically with boiled potatoes, lingonberry jam, and sometimes steamed vegetables.
💡 Conseils de pro
- ✓For a smoother gravy, you can strain out the onion before adding the sour cream.
- ✓Don't overmix the meatball mixture, as this can result in tough meatballs.
- ✓The key to a good brown gravy is to cook the roux until it's a deep, nutty brown color.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Some recipes include a small amount of grated carrot or finely chopped onion in the meatball mixture.
- For a richer flavor, a tablespoon of Norwegian brown cheese (gjetost) can be added to the gravy.
- Serve with mashed potatoes or noodles instead of boiled potatoes.