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Kjøttkaker recipe, kjottkaker, meatballs from Norway

Kjøttkaker, kjottkaker, literary meat-cookies. Norwegian meatballs.
Served with brun saus which means brown-sauce and is similar to Swedish graddsas.

Serves four:

500 grams (1.1 pounds) Minced Meat, preferably beef
1/4 tsp fresh Ginger
1 Onion
1/4 tsp Nutmeg
1 dl (0.4 cups) Milk
1 Egg
Salt & Pepper

Butter for frying

Brun saus:

3 dl (1.2 cups) Stock, preferably beef
1/2 small Onion
1 tbs Plain Flour
1 tsp Pepper

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.

3. Fry them in butter until golden for about five minutes, then boil in water with a stock-cube for about 10 more minutes. (You could fry them a bit longer instead if you'd prefer).

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.