1 1/2cupsbread crumbs, whole wheat, gluten-free or Panko
1/2teaspoonallspice[secret ingredient - do NOT skip!]
1tspSalt, more or less to taste
0.5tspground pepper, more or less to taste
Lingonberry jam or Red Currant jellyOPTIONAL, for serving along side
In a large bowl, add the milk and bread crumbs. Allow the milk to be absorbed by the bread crumbs and then whisk in the eggs and spices (salt, pepper, nutmeg, ginger, and allspice). Mix until incorporated. Then add the ground meats and with your finger tips, lightly mix the milk-bread crumb mixture into the meat mixture until well combined being mindful not to compact the mixture tightly. This step makes for a light meatball rather than a dense one.
Form the meat into 2-oz balls (about the size of golf balls). Into a large skillet or Dutch oven over medium heat, melt half the butter (4 tbsp) and lightly fry the meatballs, turning until they are browned on all sides, but not cooked through. You may need to work in two batches. Once all the meatballs have been browned remove them from pan and set aside while you prepare the gravy.
Into the same skillet or Dutch oven you cooked the meatballs in, add the remaining 4 tbsp butter over medium-low heat. Stir in the flour to make a roux and allow to cook for a minute - the roux will still be blonde in color. Then slowly whisk the broth into the roux. Once the roux is incorporated into the broth, turn the heat up to medium and add the meatballs back into the pan and cook for about 20 minutes over medium heat until the meatballs are cooked through. The gravy should come to a boil and thicken as the meatballs simmer. If the gravy is too thick, add a little more broth (or water) to thin it to your desired consistency. If the gravy is too thin you can cook a little longer allowing the sauce to reduce to your desired consistency.
Once your desired consistency is reached, remove the pan from the heat and whisk in the sour cream (see notes). Taste the sauce and adjust your seasonings to your desired tastes.
Serve with mashed potatoes, seasonal vegetables and Lingonberry jam.
Lingonberry Jam is becoming increasing popular here in the United States and I've seen it in my local grocery store. However, if Lingonberry Jam in not available in your area, it is easy substituted with Red Currant jelly. Another note is to use full-fat sour cream and milk. Keep the heat low when you add the sour cream, and to do it right at the end of cooking as it does not need to come to a boil. It will also be less likely to curdle if it's not too cold, so instead of using it straight from the refrigerator, let the sour cream come up to room temperature. Fat content also affects how dairy products behave when heated. While it may be tempting to save a few calories by using half-and-half or other lower-fat products, full-fat cream is more stable when added to hot foods and if the above steps are followed, should not separate in your sauce.Nutrition is calculated based on the recipe as written. Additions, omissions, or substitutions will change the calculated values shown. The addition, omission, or substitution of ingredients will alter the nutritional information shown. Nutrition percentages are based on a 2000-calorie diet. The FDA recommends 80 micrograms of vitamin K.
Norwegian Kjøttkake Meatballs
Amount Per Serving (1 serving (1/4 of the entire recipe))
Calories 987Calories from Fat 603
% Daily Value*
Saturated Fat 32g160%
Vitamin A 1007IU20%
Vitamin C 1mg1%
Vitamin D 2µg13%
Vitamin E 1mg7%
Vitamin K 8µg8%
* (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.