Norwegian Meatballs in Brown Cream Gravy

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Kjøttkaker are Norway's everyday meatball, gently spiced with nutmeg and ginger, pan-browned, then simmered in a rich cream-and-broth brown gravy. They're traditionally served with boiled potatoes and a spoonful of tart lingonberry jam for a comforting, deeply satisfying meal.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 42 gFat
• 19 gSaturated Fat
• 48 gCarbs
• 4 gFiber
• 14 gSugar
• 38 gProtein
• 980 mgSodium
• 1100 mgPotassium
• 180 mgCalcium
• 5 mgIron
• 18 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the meatballs

• 1 lb (450 g) ground beef (15–20% fat)
• 1/2 lb (225 g) ground pork
• 1/2 cup whole milk
• 1/2 cup plain dried breadcrumbs
• 1 small yellow onion, very finely minced
• 1 large egg
• 1 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter, for frying

For the brown cream gravy

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups beef broth
• 1/2 cup heavy cream
• 1 tbsp soy sauce
• 1/2 tsp salt
• 1/4 tsp black pepper

For serving

• 1 1/2 lbs baby potatoes, scrubbed
• 1/2 cup lingonberry jam
• 2 tbsp chopped fresh parsley

Directions

1. In a small bowl, stir together the milk and breadcrumbs and let stand for 5 minutes until the mixture is soft and fully absorbed.
2. In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs, minced onion, egg, nutmeg, ginger, salt, and pepper. Mix gently with your hands just until evenly blended—do not overwork the meat.
3. Wet your hands and shape the mixture into 16 slightly oval meatballs (traditional kjøttkaker are oblong rather than perfectly round).
4. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Brown the meatballs on all sides, 6–8 minutes total, working in two batches so the pan isn't crowded. Transfer to a plate.
5. Pour off all but 1 tablespoon of fat from the skillet. Add the remaining 3 tablespoons of butter, melt over medium heat, then whisk in the flour. Cook, whisking constantly, for 2 minutes until the roux turns deep golden.
6. Slowly whisk in the beef broth, then stir in the cream, soy sauce, salt, and pepper. Bring to a gentle simmer and cook for 3–4 minutes, whisking, until the gravy coats the back of a spoon.
7. Return the meatballs and any accumulated juices to the skillet. Reduce the heat to low, cover loosely, and simmer for 10 minutes so the flavors meld and the meatballs finish cooking through.
8. Meanwhile, place the potatoes in a pot of salted water, bring to a boil, and cook until fork-tender, 12–15 minutes. Drain well.
9. Taste the gravy and adjust the seasoning. Serve the meatballs and gravy over the boiled potatoes, with a generous spoonful of lingonberry jam on the side and a sprinkle of parsley.

Cook’s Notes

• The combination of nutmeg and ginger is what gives kjøttkaker their distinctive Scandinavian flavor—don't skip either spice.
• Press a shallow thumbprint into the top of each raw meatball; this helps them cook evenly and stay flat instead of rounding up in the pan.
• Lingonberry jam can be swapped for cranberry sauce or red currant jelly if lingonberries aren't available.
• The shaped raw meatballs can be refrigerated for up to 24 hours or frozen for 2 months; cook straight from frozen, adding a few extra minutes to the simmer.
• For an extra-authentic touch, stir a tablespoon of lingonberry jam into the finished gravy for subtle sweetness and color.

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