Norske Kjøttkaker, Norwegian Meatballs
"Kjøttkaker" is on every Norwegian menu. I do not use a recipe, so mine taste a little different every time. I wrote down the following recipe yesterday, and the whole family agreed that these "Kjøttkaker" rocks. Note to Nyteglori: Tangy sauce will make it something else. Authentic Norwegian Meatballs have brown gravy .
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READY IN: 1hr 10mins
SERVES: 4
YIELD: 12-14 meatballs
UNITS: US
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DIRECTIONS
- Chop the onions in a foodproccesor.
- Add all the other ingredients, except the butter and gravy. Pulse until mixed together. You can also do this by hand.
- Shape 12-14 meatballs and fry them in a frying pan in 1/2 stick of butter over medium heat.
- Make the gravy according to package directions. I use McCormick Brown Gravy, Mushroom Gravy or Onion Gravy.
- When the meatballs are nice and brown, add them to the gravy and simmer for 30 minutes.
- Serve with boiled potatoes and vegetables.
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