Kjøttkaker med Brun Saus og Poteter
Traditional Norwegian meatballs (kjøttkaker) served with a rich brown gravy, boiled potatoes, and lingonberry jam. A comforting and classic Norwegian home-style meal.
🧂 Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 1 medium Onion(finely chopped)
- 1 large Egg
- 50 g Breadcrumbs
- 100 ml Milk
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Butter(for frying)
- 800 g Potatoes(for boiling)
- 50 g Butter(for gravy)
- 50 g All-purpose flour(for gravy)
- 500 ml Beef broth(for gravy)
- 100 ml Cream(for gravy (optional))
- Lingonberry jam(for serving)
👨🍳 Instructions
- 1
In a bowl, combine ground beef, ground pork, finely chopped onion, egg, breadcrumbs, milk, salt, and pepper. Mix well until thoroughly combined.
💡 Tip: Do not overmix, as this can make the meatballs tough. - 2
Shape the mixture into round meatballs, about 5-6 cm in diameter. You should get about 10-12 meatballs.
💡 Tip: Wet your hands slightly to prevent sticking. - 3
Melt butter in a large skillet over medium-high heat. Brown the meatballs on all sides, working in batches if necessary to avoid overcrowding the pan.
- 4
Once browned, reduce heat to low, cover the skillet, and let the meatballs simmer until cooked through. Alternatively, transfer browned meatballs to a baking dish and finish cooking in a preheated oven at 180°C (350°F) for about 15-20 minutes.
- 5
While the meatballs are cooking, peel and boil the potatoes until tender. Drain and set aside.
- 6
To make the brown gravy, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
💡 Tip: Cook the roux until it turns a light golden brown to develop flavor. - 7
Gradually whisk in the beef broth until smooth. Bring to a simmer and cook, stirring occasionally, until the gravy thickens.
- 8
Stir in cream if using, and season the gravy with salt and pepper to taste. If there are pan drippings from cooking the meatballs, you can add them to the gravy for extra flavor.
💡 Tip: Taste and adjust seasoning as needed. - 9
Serve the kjøttkaker hot with the brown gravy, boiled potatoes, and a side of lingonberry jam.
💡 Pro Tips
- ✓For a richer flavor, use a mix of beef and pork.
- ✓Ensure the meatballs are cooked through to avoid any raw meat.
- ✓The brown gravy can be made ahead of time and reheated.
🔄 Variations
- Add finely grated carrot or parsnip to the meatball mixture for added moisture and flavor.
- Serve with mashed potatoes instead of boiled potatoes.
- A dollop of sour cream can be added to the gravy.