Entree: Norway – Northern Norway – Kjøttkaker (Norwegian meat patties)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 25 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) ground beef
- 8 oz (227 g) ground pork
- 1 cup (240 ml) milk
- 1/2 cup (50 g) fresh breadcrumbs
- 1 small onion, finely grated (about 3 oz / 85 g)
- 1 large egg
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (1 g) ground allspice (or a pinch of ground nutmeg)
- 2 tbsp (30 g) butter, for frying
- For the gravy:
  - 2 tbsp (30 g) butter
  - 2 tbsp (16 g) all-purpose flour
  - 2 cups (480 ml) beef stock
  - 1/4 cup (60 ml) heavy cream
  - Salt and pepper to taste
- Optional for serving: lingonberry jam, 1/4 cup (80 g); chopped fresh parsley, 2 tbsp (8 g)

Instructions

1. In a small bowl combine milk and breadcrumbs; let sit 5 minutes until breadcrumbs soak and the mixture thickens. Grate the onion and squeeze out excess moisture with a towel, reserving the juices for the pan if desired.
2. In a large bowl mix ground beef, ground pork, soaked breadcrumbs, grated onion, egg, salt, pepper and allspice until evenly combined but not overworked. Chill mixture 20–30 minutes to firm up for easier shaping.
3. Shape the meat into flat patties about 3 in (7–8 cm) wide and 1/2 in (1–1.5 cm) thick (about 10–12 patties depending on size). Heat 2 tbsp (30 g) butter in a large skillet over medium heat and fry patties in batches, 3–4 minutes per side, until well browned and cooked through (internal temperature about 160°F / 71°C). Transfer cooked patties to a plate and keep warm.
4. For the gravy, melt 2 tbsp (30 g) butter in the same skillet over medium heat. Sprinkle in 2 tbsp (16 g) flour and whisk to form a roux; cook 1–2 minutes without browning too dark. Gradually whisk in beef stock (2 cups / 480 ml), scraping browned bits from the pan, and simmer until slightly thickened, 3–5 minutes.
5. Stir in 1/4 cup (60 ml) heavy cream, adjust seasoning with salt and pepper, and return the patties to the skillet. Simmer gently 5 minutes so the patties finish cooking in the gravy and absorb flavor.
6. Serve the kjøttkaker hot with boiled potatoes and a spoon of gravy; offer lingonberry jam and a sprinkle of chopped parsley alongside.