Kjøttkaker

Kjøttkaker are a variant of fried meatballs that are popular in Normark. They are usually made out of ground veal and offal minced together, with basil, sage, and thyme added for flavoring, onions, eggs, salt, and pepper; these are formed into balls and flattened somewhat, so they are pan ready. Beef or pork may also be used where available.

Kjøttkaker are often served with brown sauce, kålstuing (cabbage in cream sauce), tyttebærsyltetøy (lingonberry jam) and potatoes.

Recipe and cooking instructions

Ingredients:

• 450g ground veal (or mix of veal, beef and pork)
• 115g offal (liver, heart, etc) finely minced
• 1 onion, finely chopped
• 2 eggs
• 120ml milk
• 75g breadcrumbs
• 5ml (1 tsp) dried basil
• 5ml (1 tsp) dried sage
• 5ml (1 tsp) dried thyme
• 5ml (1 tsp) salt
• 2.5ml (1/2 tsp) black pepper
• 45ml (3 tbsp) butter for frying

For Serving:

• Brown gravy
• Kålstuing (creamed cabbage)
• Tyttebærsyltetøy (lingonberry jam)
• Boiled potatoes

Instructions:

1. In a large bowl, combine the ground meats, minced offal, onion, eggs, 120ml milk, 75g breadcrumbs, basil, sage, thyme, salt and pepper. Mix well until fully incorporated.

2. Form the mixture into balls, then gently flatten them into oval patty shapes, about 1.5cm thick.

3. In a large skillet, melt the 45ml butter over medium-high heat. Working in batches if needed, fry the kjøttkaker for 2-3 minutes per side until browned and cooked through.

4. Transfer the cooked kjøttkaker to a paper towel-lined plate to drain excess oil.

5. Serve warm with brown gravy, kålstuing (creamed cabbage), tyttebærsyltetøy (lingonberry jam) and boiled potatoes.

Notes:

• If veal or offal is not available, use all beef or beef/pork mix.
• For lighter texture, use milk instead of water for breadcrumbs.
• Chicken or vegetable stock can substitute milk.
• Lingonberry jam is authentic but cranberry sauce can be substituted.