A hearty Norwegian classic: juicy meatballs gently spiced with nutmeg and ginger, simmered in brown gravy and served with mashed potatoes and lingonberries.
Ingredients
For the Meatballs:
- 500 g ground beef (or beef/pork mix)
- 1 egg
- 4 tbsp breadcrumbs
- 100 ml milk
- 1 small onion, finely chopped
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- Salt and pepper to taste
- Butter or oil for frying
For the Brown Sauce:
- 2 tbsp butter
- 2 tbsp flour
- 400 ml beef stock
- 100 ml cream
- 1 tsp soy sauce
- Salt and pepper to taste
Instructions
- Soften the breadcrumbs: In a bowl, mix breadcrumbs and milk. Let sit for 5–10 minutes until softened.
- Make the meatball mix: In a large bowl, combine the ground meat, soaked breadcrumbs, chopped onion, egg, ginger, nutmeg, salt, and pepper. Mix until well combined but don’t overwork the meat.
- Shape the meatballs: Form small meatballs (about the size of a walnut) and place them on a plate.
- Brown the meatballs: Heat butter or oil in a skillet over medium heat. Brown the meatballs in batches until golden on all sides (they don’t need to be fully cooked through yet). Set aside.
- Make the sauce: In the same pan, melt butter, whisk in flour, and cook for 1–2 minutes. Gradually whisk in beef stock and cream. Add soy sauce and season to taste. Let simmer for 3–5 minutes.
- Simmer together: Return the meatballs to the pan. Cover and simmer on low heat for about 10–15 minutes until cooked through and flavorful.
- Serve hot: With mashed potatoes, peas or cabbage, and lingonberry jam. 🍽️
Notes
🍖 Kjøttboller: Norwegian Meatballs with a Spiced Twist
Move over, IKEA! While Swedish meatballs may be more famous globally, Kjøttboller are Norway’s cozy and flavorful answer to this beloved dish. Gently spiced with nutmeg and ginger, simmered in a rich brown gravy, and served with buttery potatoes and tangy lingonberry jam — Kjøttboller is comfort food at its best. 🇳🇴✨🏰 From Aristocratic Luxury to Everyday Classic
In the 18th century, meat grinders were a luxury few could afford. Back then, meatballs like Kjøttboller were reserved for the elite. But as kitchen tools became more accessible, this once-noble dish made its way into every Norwegian home. Today, Kjøttboller is a staple weekday meal, warming hearts and bellies across the country.🍽️ Traditional Norwegian Serving Style
Kjøttboller are typically simmered in a luscious brown sauce and served with:- 🥔 Creamy mashed potatoes
- 🌿 Pea purée or mashed rutabaga
- 🍇 Lingonberry jam for a sweet-tart contrast
- 🥬 Pickled cucumber or sautéed cabbage for extra brightness
💡 Tips:
- 🧅 For extra flavor, gently sauté the onions before adding them to the meat mixture.
- 🍷 Kjøttboller pairs beautifully with a glass of red wine or dark Nordic beer.
- ❄️ Leftovers? Store in the fridge for up to 3 days or freeze for a cozy dinner later!
- 🇳🇴 Norwegian cuisine
