Kjøttboller: Norwegian Meatballs
Cook up this traditional Christmas fare in just a few minutes. (They’re just as tasty at other times of the year too, of course.)
1 lb (½ kg) ground pork
1/4 lb (1/8 kg) ground beef
½ cup (120 ml) buttermilk (or whole milk)
½ cup (120 ml) dry bread crumbs
2-3 Tbsp onions, finely minced
½ tsp salt
¼ tsp ground black pepper
1/8 tsp allspice
1/8 tsp ginger
1/8 tsp nutmeg
1/8 tsp sugar
1 egg, yolk only
1 Mix together all the ingredients in a large bowl and let chill in the fridge for an hour or two before shaping them into 1-1 ½ inch thick balls. Being the granddaughter of a Welsh and English family with a killer meatloaf recipe, I like to add 1 tsp of Worcestershire sauce to my Norwegian meatballs for an added bit of flavor. It’s completely optional of course!
2 Heat enough oil in a skillet to cover the bottom of the pan with a thin layer. When the oil is hot, add the meatballs and cook for a few minutes on all sides. Make sure they are well-browned and cooked through.
Serve with brun saus (otherwise known as gravy in the English language; make your life a little easier and use the ready-made canned stuff) and lefse.