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3 dl (1.2 cups) Stock, preferably beef
1. Finely chop the onion. Grate or chop the ginger as well as the nutmeg. Mix the onion, nutmeg and ginger with meat, egg, salt and pepper.
2. Make small cookie-shaped meatballs of the meat-mixture.
4. Chop the onion for the sauce finely, fry together with a little butter until soft. Add the stock to the meatball-pan and scrape the bottom of it to get a richer sauce. Thick with flour and season with pepper and maybe some salt, don't forget to taste.
Serve the Norwegian meatballs together with brun-saus, boiled or mashed potatoes and lingonberries.