Sunday, October 9, 2022

Kjøttkaker med brunsaus (Norwegian Meatballs) #SundayFunday

Beef and Pork combined with warm spices, seared and then slow cooked to a tender deliciousness in a savory gravy.


The Sunday Funday Bloggers are Cooking Like a Viking today.........

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Amy of Amy's Cooking Adventures is hosting this week and invited us to join her in celebrating Leif Eriksson Day.  I found a recipe for Norwegian Meatballs that I am sharing with you and the group today.  Let's take a look at what the others have cooked up........

  • Meatball Lefse Wraps from Amy’s Cooking Adventures
  • Crispy Green Herb Patties from Food Lust People Love
  • Kjøttkaker med brunsaus (Norwegian Meatballs) from A Day in the Life on the Farm
  • Norwegian Havre Kjeks (Sweet and Salty Oatmeal Rounds) from Karen’s Kitchen Stories
  • Pannekaken - Norwegian Pancakes from Sneha’s Recipe
  • Suaasat, a Greenlandic Christmas Stew from Culinary Adventures with Camilla
  • Swedish Pickled Herring Appetizer from Palatable Pastime
  • We love meatballs around this household and I have made plenty of them using many different types of meats and many different flavorings.  The hamballs were an unusual recipe that we enjoyed and helped me use up some leftovers.

    Chicken and Pork combine to make these delicious Spiced Meatballs in Tomato Sauce and these Lamb Meatballs were delicious as well.   I serve meatballs from many cultures like this Mexican Albondigas Soup, or Asian Meatballs with Ramen Noodles.  I have made Finnish Meatballs, Lion's Head Meatballs, Greek Meatballs and Hawaiian Meatballs.

    But the most popular recipe in our house came from Frank's Mom and are simply called Meatballs in Mushroom Gravy.  When I made these Norwegian Meatballs, Frank's sister had come for dinner to see our Marina who has just moved back to the USA with her daughter and fiance.  The Teen and her boyfriend joined us for dinner as well.  

    Marina had requested that I make Kielbasa and Sauerkraut for dinner and I decided to make these meatballs as a second entree along with Mashed Potatoes and Sweet Corn.  Everyone was surprised that I didn't make Mom's Meatballs but were very pleased when they tasted these Kjøttkaker med brunsaus made in honor of Leif Eriksson.

    Entrees, Beef, Pork, Meatballs, Gravy
    Yield: 8 servings
    Author: Wendy Klik
    Kjøttkaker med brunsaus (Norwegian Meatballs

    Kjøttkaker med brunsaus (Norwegian Meatballs

    Beef and Pork combined with warm spices, seared and then slow cooked to a tender deliciousness in a savory gravy.
    Prep time: 30 MinCook time: 2 HourTotal time: 2 H & 30 M


    • 1 lb. lean ground beef
    • 1 lb. ground pork
    • 2 eggs
    • 1 c. dried bread crumbs
    • 3/4 c. light cream
    • salt and pepper, to taste
    • 1/4 t. nutmeg
    • 1/4 t. allspice
    • 1/4 t. ginger
    • 6 T. butter
    • 1/4 c. flour
    • 32 oz. chicken stock
    • 1/2 large vidalia onion, left intact, skin removed
    • 1/2 c. sour cream
    • 1 T. cornstarch + 1 T. cold water for slurry, if needed


    1. Combine the bread crumbs with the cream and set aside.
    2. Place the beef and pork in a large bowl with the eggs. Using clean hands or the paddle attachment on your stand mixer, mix until well combined.
    3. Add the moistened bread crumbs, salt, pepper, nutmeg, ginger, and allspice. Mix until well combined and form into golf ball size meatballs and place onto a baking pan.
    4. Melt 2 Tablespoons of the butter in a large dutch oven over med high heat. Brown the meatballs in batches returning the browned meatballs to the baking sheet while you finish browning the remaining meatballs.
    5. When all the meatballs are browned add the remaining butter to the dutch oven, add the flour and cook for a minute or two, then whisk in the chicken stock until thickened.
    6. Return the meatballs to the dutch oven and place the onion on top. Cover and cook in a low oven (325*) for an hour or two.
    7. Remove the meatballs to a serving bowl, discarding the onion. If the gravy is too thin, place the dutch oven onto a burner over med high heat and bring to a boil. Stir in the slurry and cook until thickened. Stir in sour cream and pour over the meatballs before serving.


    Adapted from a recipe found at Food 52.

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