Kjøttkaker med Brun Saus (Norwegian Meatballs in Brown Gravy)

Method

1. 1

   Mix the ground beef and pork with the grated onion, egg, milk, potato starch, nutmeg and a good pinch of salt until light and slightly sticky; rest 10 minutes.

   💡 The rest lets the starch soak up the milk, which is what keeps kjøttkaker tender instead of dense.

2. 2

   Shape into balls a little larger than a golf ball and fry in butter over medium heat, in batches, until browned all over and cooked through, about 10 minutes.

3. 3

   Lift the meatballs out and set aside; add the sliced onion to the same pan and soften in the drippings, about 4 minutes.

4. 4

   Stir in the flour and cook 1 minute, then gradually whisk in the beef stock and cream until smooth.

5. 5

   Simmer the gravy until glossy and thickened, about 8 minutes.

6. 6

   Return the meatballs to the gravy and warm through.

7. 7

   Serve with boiled potatoes, peas and a spoon of lingonberry jam.