Normennenes Recipe Book 

Kjøttkaker — Norwegian Meatballs

Contributed by Judy H. — 2014
“Nothing is as Norwegian as kjøttkaker. Loosely translated as ‘meat cakes’, they are very similar in taste, texture and composition to Swedish meatballs, the latter probably better recognized among Americans (Ikea, anyone?). Shaped more like patties versus balls, kjøttkaker also, in my humble opinion, provide additional flavor when compared to their Swedish cousins, because more spices are added into the meat mixture.”
ref. ARCTIC GRUB, Foods from the fjords of Norway


1 lb ground steak (lean ground or sirloin)
¼ lb lean ground pork shoulder
i egg
1 tsp cornstarch
1 medium onion, grated
½ cup milk, scalded and cooled
salt and pepper to taste
1/8 tsp nutmeg
1/8 tsp allspice
1/8 tsp ginger

  1. Grind meat very fine or mix in food processor.
  2. Beat eggs slightly, adding milk and cornstarch to meat mixture. Note: I beat everything with mix master until very light and fluffy.
  3. Form into small balls (won't be competely round, at first).
  4. Brown in butter in butter slowly, turning as little as possible.
  5. Use slotted spoon and place on paper towels and cover with paper towels to blot off excess butter.
  6. Set aside.
  7. Continue making meatballs until mixture is used up.
  8. Then place in freezer bags and store until needed.
  • Make brown gravy with butter and flour.
  • Add water or beef broth and cook until desired consistentcy.
  • Season with salt and pepper.
  • Add meatballs and warm in crock pot or oven with gravy.
  • Heat through and serve with mashed potatoes and lingonberries.
  • Make sure gravy is doubled for hot meatball sandwiches.