Did some research on this one and took the bull by its horns or horns on your Viking helmet. It wasn't tough to determine what to make but understanding the difference between Norwegian meatballs and Swedish meatballs. Apparently it is a sensitive subject!
So for the meatballs recipe: Kjottkaker
Meat - I used ground beef only but would suggest mixing with pork as well. You can also use venison but it is really important you have 1 fatty meat. You need 1.25 lbs
In a small bowl mix these spices: 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/2 teaspoon white pepper, 1/2 teaspoon allspice, 1/4 teaspoon cloves. This does make the meatball more of a sweet taste. I don't see anything wrong with adjusting the spice ratio. My husband does not care for ginger as much and you can definitely taste it...so maybe pull back some. This is why I love to cook...nothing needs to be precise like baking. You can really play with the recipe and modify to your taste.
Then add in the meat, 3 table spoons of potato starch and 2/3 cups of cream. You can use milk but I feel cream was best. The key to these meatballs is to really work with the meat and make sure it is all well connected. The meatballs needs to be large more a Norwegian meatball is more flat...a mix between a meatball and burger patty.
Time to cook...Heat the butter in a large pan over medium-high heat and brown the meatballs well on both sides, roughly 3 minutes per side. Move them to a plate or paper towels to drain while you make the gravy.
Gravy:
1/4 cup unsalted butter
1/4 cup flour
1 pint beef stock (or venison)
2 teaspoons porcini powder
2 teaspoons Maggi, or to taste
Salt and black pepper to taste
Add the flour to the butter and mix well. Cook the flour over medium-low heat, stirring often, until it turns the color of milk chocolate, about 10 to 12 minutes. Add the porcini powder and mix. Slowly pour in the stock, stirring all the way. Bring this to a simmer and add all the meatballs. Add Maggi, salt and pepper to taste and let the meatballs cook about 10 minutes at a gentle simmer, turning them once or twice to coat. The meatballs can have that sweet taste so really having this salty gravy will give you that blended taste.
Potatoes:
Get a bag of the small red potatoes or mixed colored potatoes. I boiled them in salted water for 10 minutes until tender. Let them cool. Then with a sharp knife slice the tops. In a large skillet melt butter add fresh parsley and marjoram. Add the potatoes and stir gently until coated and heated through. Cooking them again on the pan really gives a nice touch.
Once done, plate and ready to serve!
A quick note...you can make the meatballs and potatoes ahead of time. Then when its time to serve you can make the gravy, gently heat up the meatballs and finish the last step with the potatoes.
Skal!
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