Entree: Norway – Oslo & Eastern Norway – Kjøttkaker (Pan-fried Norwegian meat patties served with brown gravy)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 10 min

Total 55 min

Ingredients

- 1 lb (454 g) ground beef
- 1/2 lb (227 g) ground pork
- 3/4 cup (75 g) fresh breadcrumbs
- 1/2 cup (120 ml) milk
- 1 small onion, finely minced and lightly sautéed, approx. 3.5 oz (100 g)
- 1 large egg, approx. 50 g
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground nutmeg
- 1/4 tsp (0.5 g) ground allspice (optional)
- 2 tbsp (30 g) butter for frying the patties
Gravy:
- 3 tbsp (45 g) butter
- 3 tbsp (24 g) all-purpose flour
- 2 cups (480 ml) beef stock
- 1/2 cup (120 ml) milk
- 1 tsp (5 ml) soy sauce or 1 tsp (5 g) Worcestershire sauce for color (optional)
- Salt and pepper to taste
To serve:
- Boiled potatoes
- Lingonberry jam (to taste)

Instructions

1. Place the breadcrumbs in a bowl and pour the milk over them. Let soak 5 minutes until softened.
2. In a skillet, sauté the minced onion in 1 tsp (5 ml) oil over medium heat until translucent, about 4–5 minutes; let cool slightly.
3. In a large bowl combine the ground beef, ground pork, soaked breadcrumbs, sautéed onion, egg, salt, pepper, nutmeg, and allspice if using. Mix gently until just combined.
4. Shape the mixture into 8 evenly sized patties (kjøttkaker), each about 3 inches (7–8 cm) across and slightly flattened.
5. Heat 2 tbsp (30 g) butter in a large skillet over medium heat. Fry the patties in batches, 3–4 minutes per side, until well browned but not fully cooked through. Transfer to a plate and keep warm.
6. For the gravy, melt 3 tbsp (45 g) butter in the same skillet over medium heat. Whisk in 3 tbsp (24 g) flour and cook 1–2 minutes to form a roux without browning too darkly.
7. Gradually whisk in the beef stock and 1/2 cup (120 ml) milk until smooth. Add soy sauce or Worcestershire if using. Bring to a simmer and cook until the gravy thickens, about 5 minutes. Season with salt and pepper to taste.
8. Return the browned patties to the gravy, reduce heat to low, cover, and simmer 8–10 minutes until the patties are cooked through and the flavors meld.
9. Serve the kjøttkaker hot with boiled potatoes, gravy spooned over, and lingonberry jam at the side.