Meatballs (called “kjøttkaker”) are one of the most traditional food in Norway and I would venture also in most countries with sub-zero winters. I grew up with the comforting aroma of my mom’s ‘ragoût de boulettes‘ up in Canada, where the meatballs are bigger, made of porc and soaked in a lighter, chicken-based gravy.
Norwegian meatballs are spiced with nutmeg and this version has an unusual cocoa-sauce that elevates it from the classic dish. It features gjetost, a caramel-colored Norwegian cheese with a very distinct and sweet flavor. It’s unlike any cheese you’ve tasted before – sweet as caramel with the texture of a dense, buttery fudge. Norwegians refer to it as ‘ski cheese’ as apparently they pack it as a hearty snack on the slopes! The most famous brand is ‘Ski Queen’ and is probably the one you’ll be able to find most easily.
This recipe makes for a lot of meatballs so feel free to half it like I did. This shouldn’t stop you from enyoying this delicious Scandinavian comfort food
Norwegian Meatballs
Adapted from Scandilicious Makes 8 servings Active time: 1hrMeatballs
- 3/4 cup milk
- 1 tablespoon whole-milk plain yogurt
- 3 slices of white sourdough bread, crusts removed
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 1 tablespoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1 pound ground lamb
- 1 pound ground veal
- 1 large egg yolk
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Gravy
- 1 quart beef stock
- 1/3 cup brandy
- 1 1/2 cups crème fraîche (12 ounces)
- 3 ounces gjetost cheese, shredded (1 cup)
- 1 tablespoon unsweetened cocoa powder
- Mashed potatoes and rutabagas, for serving
Prepare the meatballs: In a medium bowl, mix the milk and yogurt. Add the bread and press to submerge. Let stand until saturated, about 10 minutes.
Meanwhile, in a medium skillet, heat the oil. Add the onion and cook over moderate heat until softened, 8 minutes. Add the allspice, ginger and nutmeg and cook for 1 minute.
In a large bowl, combine the ground lamb and veal with the bread mixture, onion and egg yolk. Sprinkle with the salt and pepper and blend thoroughly.
Form into 80 rounded-teaspoon-size meatballs.
Preheat a grill pan. Oil the pan and grill the meatballs in batches over moderate heat, turning, until lightly charred, about 5 minutes per batch.
Make the gravy: In a large, deep skillet, boil the stock over high heat until reduced to 2 cups, 10 minutes. Add the brandy and boil for 2 minutes. Whisk in the crème fraîche, gjetost cheese and cocoa powder and bring to a simmer.
Add the grilled meatballs and simmer over low heat, stirring occasionally, until the meatballs are cooked through and the gravy is slightly thickened, about 10 minutes.
Serve with mashed potatoes and rutabagas.
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