Best 2 Norske Kjøttkaker Norwegian Meatballs Recipes

**Dive into the Savory Delights of Norwegian Meatballs: A Culinary Journey through the Heart of Norway**

In the culinary tapestry of Norway, few dishes hold a more prominent place than the beloved Norske Kjøttkaker, also known as Norwegian meatballs. These delectable morsels, crafted with a blend of minced meat, aromatic spices, and traditional Norwegian ingredients, offer a taste of the country's rich culinary heritage. Join us on a culinary journey through the heart of Norway as we delve into the secrets behind these iconic meatballs and explore the diverse recipes that showcase their versatility. From classic preparations to modern interpretations, our selection of recipes caters to every palate, promising an unforgettable dining experience.

Here are our top 2 tried and tested recipes!

AUTHENTIC NORWEGIAN KJøTTKAKER MEATBALLS

Authentic Norwegian Kjøttkaker Meatballs image

These old fashioned Norwegian meatballs are authentic; the real deal.

Provided by Terese, The Country Basket

Categories Dinner

Time 30m

Yield 4

Number Of Ingredients 18

Ingredients

2 tablespoons corn starch (or potato starch)
1½ teaspoons all-purpose flour
1 teaspoon paprika powder
¾ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
⅓ cup + 1 tablespoon milk (or water)
1 Lb ground beef
Oil or butter for frying
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GRAVY:
¼ cup butter
¼ cup flour
1 teaspoon onion powder OR a small, raw onion, finely chopped
2 cups water
4 teaspoons Better Than Bouillon Beef Base (or 4 bouillon cubes)
Drippings from the fried meatballs
¼ cup heavy cream (Optional)

Steps:

Put the dry ingredients into a medium sized bowl; corn starch, flour, paprika, salt, pepper, and nutmeg.
Add milk and whisk well until no lumps remain.
Add meat and stir with a spoon until completely combined and sticky.
Add olive oil or butter to a frying pan on medium-low heat.
Shape meat balls with spoons or a meatball scoop, dipping your tool of choice in water now and again to keep meat from sticking.
Drop the meat balls on the frying pan, flattening them a little bit with a turner.
Cover and fry until browned on the top and bottom, a few minutes on each side.
Keep hot until ready to serve.
Serve with brown gravy, potatoes boiled in lightly salted water, and steamed vegetables such as a blend of cauliflower, carrots, and broccoli.
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GRAVY:
In a medium sized sauce pan on medium-low heat, melt butter.
Add flour and onion powder. Whisk together into a smooth roux, and cook while whisking now and again until the flour mixture has turned medium-brown. This should take 8-10 minutes.
Pull away from the heat and add all of the water while quickly whisking together to avoid lumps. But be careful, the flour mixture will be very hot and may hiss loudly when you add cold liquids. Alternatively, you can heat the liquid before adding.
Also add the beef base, and bring to a boil while whisking often. The gravy will thicken. Reduce the heat and boil gently for 7-10 minutes until smooth. Stir once in a while.
Add the meatball drippings from frying, which will add a lot of great flavor!
Add heavy cream and stir well. (Optional)
Serve over Norwegian meatballs.

NORSKE KJøTTKAKER, NORWEGIAN MEATBALLS

Norske Kjøttkaker, Norwegian Meatballs image

"Kjøttkaker" is on every Norwegian menu. I do not use a recipe, so mine taste a little different every time. I wrote down the following recipe yesterday, and the whole family agreed that these "Kjøttkaker" rocks. Note to Nyteglori: Tangy sauce will make it something else. Authentic Norwegian Meatballs have brown gravy .

Provided by Dav59

Categories Meat

Time 1h10m

Yield 12-14 meatballs, 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb ground sirloin
1/2-1 medium onion
1 egg
1/3 cup Italian style breadcrumbs
1/4 teaspoon allspice
1/4 teaspoon nutmeg
2 teaspoons paprika
1/4 teaspoon pepper
1 teaspoon salt
2 teaspoons baking powder
2 -3 tablespoons milk
1/4 cup butter
2 (1 ounce) packages beef gravy

Steps:

Chop the onions in a foodproccesor.
Add all the other ingredients, except the butter and gravy. Pulse until mixed together. You can also do this by hand.
Shape 12-14 meatballs and fry them in a frying pan in 1/2 stick of butter over medium heat.
Make the gravy according to package directions. I use McCormick Brown Gravy, Mushroom Gravy or Onion Gravy.
When the meatballs are nice and brown, add them to the gravy and simmer for 30 minutes.
Serve with boiled potatoes and vegetables.

Nutrition Facts : Calories 425.5, Fat 31.1, SaturatedFat 15, Cholesterol 160.8, Sodium 1072.1, Carbohydrate 10.4, Fiber 1.1, Sugar 1.4, Protein 25.7

Tips:

Choose high-quality ground meat: Use a combination of lean and fatty ground meat for the best meatballs. This will help keep them moist and flavorful.
Season the meatballs well: Don't be afraid to add plenty of salt, pepper, and other seasonings to the meatball mixture. This will help them taste great, even after they're cooked in sauce.
Use bread crumbs or soaked bread to bind the meatballs: This will help keep them from falling apart when they're cooked.
Brown the meatballs before simmering them in sauce: This will help them develop a nice crust and flavor.
Use a variety of sauces for your meatballs: Meatballs can be simmered in tomato sauce, cream sauce, or even a simple broth. Get creative and experiment to find your favorite sauce.

Conclusion:

Norwegian meatballs are a delicious and versatile dish that can be enjoyed by people of all ages. They're perfect for a weeknight meal or a special occasion. With a few simple tips, you can make Norwegian meatballs that are sure to impress your family and friends. So, what are you waiting for? Give these recipes a try and see for yourself how easy and delicious Norwegian meatballs can be!