Traditional Norwegian Meatballs (Kjottkaker) Recipe | Wanderzest (2024)

FAQs

What is kjottkaker made of? ›

So what makes a kjøttkake? In Norway, they are traditionally made from minced cattle, pork, lamb, or game meat, and shaped into thick, flat patties and fried. The dish is served with delicious brun saus (brown gravy). Kjøttkaker are usually served with boiled potatoes and carrots, and sauerkraut or mashed peas.

Norwegian recipes are made with all beef, while some Swedish recipes also use pork. Norwegian meatballs tend to be larger and flatter than their Swedish cousins.

Mix ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger with onion in the mixing bowl. Lightly mix in bread crumbs and cream. Melt 1 tablespoon butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon meat mixture per meatball; form into balls.

Baking soda, otherwise known as sodium bicarbonate, appears often in köfte recipes. It raises the PH level of the meat, making it harder for the meat's protein molecules to bond. This in turn allows the meat to retain water as it cooks. And more water means a moist meatball.

Jewish communities in those countries traditionally serve boulettes on Friday night for the Sabbath meal. Assorted sweet spices, along with chopped cilantro and parsley, are added to minced lamb or goat, then formed into delicate little balls.

To make, combine wine with brandy, lemon juice, and sugar in a 3-quart pitcher. Stir until sugar is dissolved, then add peaches, strawberries, and grapes. Let chill at least 2 hours and up to overnight. Mix in banana just before serving.

If you're wondering what's so special about Swedish Meatballs, or what they taste like, close your eyes and imagine this: incredibly soft meatballs, made extra juicy by using a combination of both pork and beef and soaked bread instead of breadcrumbs, lightly spiced with just a touch of nutmeg and all spice that gives ...

Traditional Swedish way: Do not make the cream sauce at all. Serve meatballs over plain or stewed macaroni, plain or mashed potatoes, and lingenberry jam (optional)

So, we all know meatballs are made with minced beef. However, there's another version in Iceland that Icelanders swear by meatballs made with sausage meat. The sausage meat is basically the same as in the famous Icelandic hot dogs.

The Danish meatball is a little rugged in texture and can be served in multiple ways – with a lightly spiced curry sauce, for example, or a rich gravy. A Swedish meatball, in comparison to the crispy, pan-fried Danish version, is often a little smaller, with a very smooth, even texture and a rounder shape.

What does adding milk to meatballs do? ›

Milk: Adds moisture and tenderizes the meat, making our meatballs juicy and tender once cooked. Egg: Adds more moisture and helps the mixture firm up once cooked. Parmesan: My secret ingredient for the best meatballs! Parmigiano-Reggiano adds flavor and salt to our mixture.

Pour the mixture over the meat and seal it in a container, then refrigerate. Stew meats and smaller cuts of venison might require overnight soaking, while roasts and ribs should sit in the refrigerator for at least two days. After that allotted time, the meat should be rinsed and ready to go!

Texture-wise, you will lose the crunchy exterior, but boiled meatballs remain juicy and are much more delicate and subtle, perfect for a hearty and nourishing winter meal.

While both varieties include ingredients such as grated onion and panade (milk-soaked bread) or bread crumbs, plus the usual salt and pepper, Swedish meatballs traditionally use spices like allspice, nutmeg, white pepper, and sometimes ground ginger as flavoring.

However, there are also differences.

In addition, Norwegian cuisine puts more emphasis on traditional cooking methods such as smoking and pickling, while Swedish cuisine is known for its fried dishes and use of sauces.

"Finnish meatballs are meatier and bigger than Swedish meatballs. They are also served with lingonberry jam and boiled/mashed potatoes, and a gravy, but they are juicier and yummier.