Norwegian meatballs with brown gravy (kjøttkaker)

Method

1. 1

   Mixing the meat paste

   Work the salt into the minced meat, then add the seasonings and potato flour. Add the liquid in small amounts until the mixture binds together.

2. 2

   Shaping the patties

   Using your hands or a spoon, shape the mixture into flat, oval patties.

3. 3

   Frying in butter

   Melt the butter in a frying pan over medium-high heat, and fry the patties for about 2 minutes on each side.

   4 min
4. 4

   Making the roux

   Using the leftover pan juices, make a butter and flour roux in another pan, then slowly whisk in the stock.

   2 min
5. 5

   Cooking the sauce

   Season the sauce with salt and simmer for a few minutes until it thickens and the raw flour taste disappears.

   5 min
6. 6

   Serving

   Serve the patties with the brown gravy, boiled potatoes, green peas and lingonberry jam.