Norwegian Meatballs
A traditioal norwegian dish made with brown sauce
Servings: 4 people
Equipment
- Mixing bowl
- Frying pan
- Kettle
- Wisk
- Table spoon
Ingredients
Norwegian Meatballs
- 400 gr ground beef
- 1 tsp Salt
- .5 tsp Black pepper
- .5 tsp Nutmeg Ground
- .5 tsp Ginger ground
- 2 tbsp potato flour
- 1.5 dl Milk full fat
- 1 tbsp Butter For frying
Brown sauce
- 6 tbsp Butter Save two for the final step
- 4 tbsp Flour
- 1 L Meat stock brown
- 1 tsp Black pepper
- 1 tsp Salt
Instructions
Norwegian Meatballs
- Add all ingredients to a mixing bowl and mix thoroughly using your hands in a squeezing motion
- Divide the meat into equal-sized balls using a kitchen scale. We usually go for about 50 gr.
- Use a large table spoon and a wet hand (use cold water) to shape the balls
- Immediately transfer to a hot pan with melted butter
- Fry until the surface is brown
- Take the pan off the heat and let rest
Brown sauce
- Melt 4 tbsp of butter in a thick kettle
- Add 4 tbsp of lour
- Heat until a nutty brown color is starting to emerge, while continuously wisking
- Add stock in two portions mixing in continuously
- when all the stock is added let it simmer for 10 minutes
- Add salt and pepper to taste
- transfer the meatballs into the sauce and let them temper in the sauce until your ready to serve
Notes
Make sure all ingredients for the meatbals are cold before mixing. we tend to squees ours a bit flat to get a better browning surface. The traditional shape are more of an egg shape.