This is a wonderful recipe! Moist meatballs, not difficult to make, and a delicious, smooth sauce. The Gjetost flavour is present but not overwhelming - a wonderful balance.
I have had this recipe for years and it is always a huge hit, especially with our Norwegian Club. The key ingredient here is the Gjetost cheese. Any other cheese will make it another dish entirely. I find that Ski Queen brand is what is most available in the US. It is made from goat's milk and is a carmel color with a hint of sweetness to it. It has its own unique flavor, delightful as a thin slice served with sweet heart-shaped waffles as a dessert.
I agree with Chef Susan, having had gjetost cheese this recipe would not be bland if made properly. What is chi-chi grocers? There are many Nordic shops online to get this cheese. At worst substitute another kind of goat cheese not a cows milk cheese for this recipe. Great recipe ! very norse! Thanks Bec!
From what I understand gjetost cheese is a sharp tangy goat cheese I think that is why yours was bland
This is a difficult review to write. The recipe is good (well written and clear). I guess I'm so used to extra=spicy food that the blandness of this dish was almost a shock. I have to admit, it did grow on me after a few minutes. I don't think I would make this again; it's just not my preference. But that shouldn't stop anybody else from trying it. That's why I'm giving it 4 stars. The only change I made was the cheese. There is no gjetost cheese in rural Pennsylvania, not even at the chi-chi grocers. So I chose a mild, meltable cheese. The sauce is almost like a cream cheese sauce. I served it over rice and I would say that was a good choice and added to the dish. Thanks for posting, Bec.