Norwegian meatballs
Servings: 6 People
Ingredients
Meatballs
- 1 kg Minced meat
- 2½ tsp Salt
- Pepper
- 4 tbsp Potato starch
- 25 ml Milk
- 1 pcs Onion
- 2 tbsp Olive oil
- 2 tbsp Butter
Sauce
- 100 g Butter
- 80 g Flour
- 1 l Beef stock
- 50 ml Red wine and/or
- 1 tbsp Soya Sauce and/or
- 1 tbsp Cream and/or
- 1 tbsp Lingonberry jam and/or
- Salt and Pepper
Sides
- 50 ml Lingonberry Jam
- Sauerkraut Recipe is available on the blog
- 12-18 pcs Potatos
Instructions
Meatballs
- Chop the onion very finely
- Heat 1 tbsp olive oil in a frying pan and cook the onions or medium heat for a few minutes until they are tender
- Mix the meat, potato starch, salt, pepper and onions
- Add little by little the milk while mixing until a sticky mixture
- Heat butter and 1 tbsp olive oil in a frying pan
- Form round meatballs using a spoon dipped in hot water and your hand and fry them on all sides until colored. They do not need to be cooked through at this stage
Sauce
- Melt the butter in a sauce pan and let it slowly take a nut brown colour while turning all the time. Keep it on medium heat in order not to burn the butter
- Add the flour and keep cooking while constantly whisking until the mixture has reached a brown color, watch the heat to avoid burning
- Add the beef stock little by little while whisking vigorously
- Add whatever taste enhancement you want or have; red wine, soya sauce, salt, pepper, lingonberry jam, cream... I add it all :-)
- Let it simmer for a few minutes and then add the meatballs to the sauce. Let it simmer at low heat until the meatballs are cooked through. Avoid stirring too much once the meatballs are in the sauce to avoid the sauce getting troubled by bits falling off from the meatballs
Serving
- Serve with boiled potatoes, sauerkraut and lingonberry jam