Bergen Vindkast Kjøttboller

Introduction to Bergen Vindkast Kjøttboller

Originating from the scenic city of Bergen, Norway, the Bergen Vindkast Kjøttboller is a delightful dish that has been cherished by families for generations. Nestled amongst the fjords and mountains, Bergen offers a rich culinary tradition influenced by its abundant natural resources and maritime history. The term "kjøttboller" translates directly to "meatballs," a staple in Scandinavian cuisine, with Bergen's version known for its unique seasoning and hearty preparation.

The name "Vindkast" adds a poetic dimension, evoking the brisk winds that frequently sweep through the city. These meatballs are designed to warm the soul, offer comfort, and provide sustenance through Norway's long winters. Traditionally served with lingonberry sauce and potatoes, Bergen Vindkast Kjøttboller makes for a comforting and satisfying meal.

Ingredients

• Ground Beef - 500g
• Ground Pork - 250g
• Onion - 1, finely chopped
• Bread Crumbs - 100g
• Milk - 200ml
• Egg - 1
• Allspice - 1 tsp
• Nutmeg - 1/2 tsp
• Salt - 1 tsp
• Black Pepper - 1/2 tsp
• Butter - 2 tbsp
• Flour - 2 tbsp
• Beef Broth - 500ml
• Lingonberry Sauce - to serve

Preparation Steps

Step 1: Soak the Bread Crumbs

Start by soaking the bread crumbs in milk to allow them to absorb the liquid and soften, approximately 10 minutes.

Step 2: Mix the Meatball Ingredients

In a large mixing bowl, combine the soaked bread crumbs, ground beef, ground pork, finely chopped onion, egg, allspice, nutmeg, salt, and black pepper. Mix thoroughly until all ingredients are well combined.

Step 3: Shape the Meatballs

Using your hands, shape the mixture into balls approximately 2 inches in diameter. This should yield around 15-20 meatballs.

Cooking Process

Step 4: Brown the Kjøttboller

Melt the butter in a large skillet over medium heat. Add the meatballs in batches, ensuring not to overcrowd the pan, and cook them until they are browned on all sides.

Step 5: Prepare the Sauce

Remove the meatballs from the skillet and set them aside. In the same skillet, add more butter if necessary and stir in the flour to create a roux. Gradually add the beef broth, stirring constantly to prevent lumps, until a smooth sauce forms.

Step 6: Simmer the Meatballs

Return the meatballs to the skillet, cover, and let them simmer in the sauce over low heat for approximately 20 minutes, or until they are cooked through. Monitor with a cooking timer to ensure perfection.

Serving Suggestions

Plate the Bergen Vindkast Kjøttboller alongside a generous scoop of mashed potatoes. Top with the sauce from the skillet and serve with a side of lingonberry sauce for a traditional touch. This dish pairs well with a fresh green salad or steamed vegetables.

Enjoying Your Meal

The Bergen Vindkast Kjøttboller is best enjoyed in good company, perhaps with a view of the dramatic Norwegian landscape. The unique blend of spices in these meatballs echoes the diverse influences that have shaped Bergen's culinary history. As you savor each bite, reflect on the traditions and flavors that have contributed to this beloved dish.