📝 About This Recipe
Kjøttkaker are the ultimate Norwegian comfort food, a heartier and more robust cousin to the Swedish meatball. Traditionally seasoned with warm spices like ginger and nutmeg, these tender meat cakes are simmered in a velvety brown gravy known as 'brun saus.' It is a nostalgic staple of the Sunday dinner table, offering a deep, savory flavor that perfectly captures the essence of rustic Scandinavian home cooking.
🥗 Ingredients
For the Meat Cakes
- 500 grams Ground beef (preferably with 14-20% fat content)
- 1.5 teaspoons Salt (fine sea salt)
- 1/2 teaspoon Black pepper (freshly ground)
- 1/4 teaspoon Ground nutmeg
- 1/4 teaspoon Ground ginger
- 2 tablespoons Potato starch (can substitute with cornstarch)
- 1.5 cups Whole milk or ice-cold water (added gradually)
- 2 tablespoons Unsalted butter (for frying)
For the Brown Gravy
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 3 cups Beef stock (high quality, low sodium)
- 2 slices Norwegian Brown Cheese (Brunost) (optional, for authentic depth of flavor)
- 1 teaspoon Soy sauce (for color and umami)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground beef and salt. Use a wooden spoon or your hands to mix vigorously until the meat becomes sticky and elastic; this is the secret to the perfect texture.
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2
Incorporate the black pepper, ground nutmeg, ground ginger, and potato starch into the meat mixture until evenly distributed.
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3
Slowly add the milk or cold water, one tablespoon at a time, mixing thoroughly between each addition. The meat should absorb the liquid and remain a cohesive mass, not a soup.
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4
Using a large spoon and the palm of your hand, shape the mixture into 8-10 large, slightly oval cakes (larger than meatballs, roughly the size of a small lemon).
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5
Heat 2 tablespoons of butter in a large skillet over medium-high heat. Fry the meat cakes until they have a dark, caramelized crust on both sides, about 3-4 minutes per side. They do not need to be cooked through yet.
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6
Remove the meat cakes from the skillet and set them aside on a plate. Do not wipe out the pan; those browned bits (fond) are flavor gold.
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7
In a separate clean saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook, stirring constantly, until the roux turns a deep nut-brown color. This may take 5-7 minutes—be careful not to burn it.
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8
Gradually whisk in the beef stock, a little at a time, ensuring no lumps form. Bring the sauce to a gentle simmer.
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9
Add the brown cheese (if using) and soy sauce to the gravy. Season with salt and pepper to taste.
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10
Carefully place the browned meat cakes into the simmering gravy. Reduce heat to low, cover, and let simmer for 15-20 minutes until the cakes are cooked through and tender.
💡 Chef's Tips
Always ensure your meat and liquid are very cold to prevent the fat from separating, which ensures a juicy result. Do not skip the salt-mixing step; the salt reacts with the proteins to create the characteristic 'springy' texture of Norwegian meat cakes. If you cannot find Brunost (Norwegian brown cheese), a teaspoon of red currant jelly can provide a similar hint of sweetness to the gravy. For the best crust, avoid crowding the pan when frying; cook in batches if necessary to maintain high heat.
🍽️ Serving Suggestions
Serve with a generous side of boiled floury potatoes (like Yukon Gold) to soak up the gravy. Include a side of 'Ertestuing' (traditional Norwegian mashed green peas) for an authentic experience. Always accompany with a dollop of tart lingonberry jam to cut through the richness of the meat. A side of pickled cucumbers or warm 'surkål' (Norwegian caraway sauerkraut) adds a wonderful acidity. Pair with a crisp Norwegian pilsner or a glass of cold milk, as is common in many Norwegian homes.