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 .
Provided by Dav59
Categories Meat
Time 1h10m
Yield 12-14 meatballs, 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 425.5, Fat 31.1, SaturatedFat 15, Cholesterol 160.8, Sodium 1072.1, Carbohydrate 10.4, Fiber 1.1, Sugar 1.4, Protein 25.7
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