Kjøttkaker
Kjøttkaker are a traditional Norwegian dish similar to meatballs and serve as a staple comfort food within Norwegian households. The name 'Kjøttkaker' translates to 'meat cakes' in English, and they are known for their hearty and savory flavor. Typically served with a rich brown gravy, boiled potatoes, and lingonberry jam, Kjøttkaker is a beloved part of Norway's culinary landscape.
Historical Background
The origins of Kjøttkaker can be traced back to traditional Scandinavian cooking, where meat was a vital source of nutrition, especially during the harsh winter months. As a classic Norwegian meal, these meat cakes have been passed down through generations, maintaining their place at family gatherings and festive occasions.
Kjøttkaker's enduring popularity is partly due to the simplicity and availability of its main components: ground meat, onions, and spices. Despite its humble ingredients, Kjøttkaker offers a satisfying blend of flavors that has continued to delight palates over the years.
Ingredients
- Ground beef - 500g
- Ground pork - 250g
- Bread crumbs - 100g
- Milk - 200ml
- Egg - 1 large
- Onion - 1 medium-sized, finely chopped
- Allspice - 1 teaspoon
- Salt - to taste
- Black pepper - to taste
- Butter - for frying
- Beef broth - 500ml
- Cornstarch - 2 tablespoons
Preparation
Step 1: Mixing the Ingredients
Begin by combining the ground beef, ground pork, and bread crumbs in a large mixing bowl. In a separate bowl, beat the egg and mix in the milk until well combined. Add this mixture to the meat, along with the finely chopped onion, allspice, and season with salt and black pepper.
Step 2: Forming the Meat Cakes
Once all the ingredients are well mixed, use your hands to shape the mixture into round patties or "cakes." Aim for uniformity in size for even cooking. Set the formed patties aside on a plate.
Cooking Process
Step 3: Frying the Kjøttkaker
In a large skillet, melt a generous knob of butter over medium heat. Once heated, place the meat cakes into the skillet, ensuring they are not overcrowded. Fry each side until browned, which should take about 5-6 minutes. You may need to fry in batches, adding more butter as necessary.
Step 4: Making the Gravy
Remove the Kjøttkaker from the skillet and set them aside. In the same skillet, add the beef broth and bring it to a simmer. In a small bowl, mix the cornstarch with a bit of water to create a slurry, then stir this into the simmering broth. Allow the gravy to thicken, stirring occasionally. Return the Kjøttkaker to the skillet, nestling them into the gravy, and reduce the heat to a gentle simmer. Cover and let them cook for another 15-20 minutes to fully cook through.
Serving Suggestions
Kjøttkaker is traditionally served with boiled potatoes and a side of lingonberry jam. The sweetness of the jam complements the savory and slightly spiced meat cakes perfectly. Alternatively, for a more modern twist, consider serving them with mashed potatoes or a fresh green salad.
Enjoying Your Kjøttkaker
This dish is best enjoyed hot, with the resounding comfort of the creamy gravy accompanying each bite. Pair it with a glass of Norwegian Aquavit or a refreshing beer for a classic dining experience.
If any leftovers remain, Kjøttkaker reheats wonderfully and can be used later in sandwiches or added to a vegetable soup for extra flavor.
Remember to always set your cooking timer to ensure perfectly cooked meat cakes, making this recipe a dependable addition to your culinary repertoire.