Entree: Svalbard and Jan Mayen – Southern Culinary Region – Kjøttkaker (Norwegian Meatballs) (Pan-fried seasoned meat patties served with brown gravy, boiled potatoes, and lingonberry jam)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Total 50 min

Ingredients

Meat patties
- 1 lb (454 g) ground beef
- 1/2 lb (227 g) ground pork
- 1 medium onion, finely grated (about 3/4 cup / 120 g)
- 1 large egg
- 3/4 cup (180 ml) milk
- 3/4 cup (75 g) fresh breadcrumbs or dry breadcrumbs rehydrated in milk
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) ground black pepper
- 1/4 tsp (1.5 g) ground nutmeg (optional)
- 2 tbsp (30 ml) butter and 1 tbsp (15 ml) vegetable oil for frying
Gravy
- 3 tbsp (45 g) butter
- 3 tbsp (24 g) all-purpose flour
- 2 1/2 cups (600 ml) beef stock
- 1 tbsp (15 ml) soy sauce or 1 tbsp (15 ml) browning sauce for color
- 1/4 cup (60 ml) heavy cream (optional, for richness)
To serve
- 2 lb (900 g) potatoes, peeled and boiled
- Steamed vegetables such as carrots and peas
- Lingonberry jam

Instructions

1. Place breadcrumbs in a bowl and pour milk over them; let soak 5 minutes. Add grated onion, ground beef, ground pork, egg, salt, pepper, and nutmeg to the soaked crumbs. Mix gently until just combined; avoid overworking.
2. Wet your hands and shape the mixture into 8–10 oval patties, about 3 inches wide and 1/2 inch thick.
3. In a large skillet, heat butter and oil over medium heat. Brown the patties 3–4 minutes per side until a deep brown crust forms; work in batches so the pan is not crowded. Transfer browned patties to a plate.
4. For the gravy, reduce heat to medium-low and add 3 tbsp (45 g) butter to the same skillet. Stir in 3 tbsp (24 g) flour and cook, stirring, for 1–2 minutes until the roux is golden brown. Slowly whisk in beef stock, scraping up browned bits from the pan. Add soy sauce for color and simmer until slightly thickened, about 3–5 minutes.
5. Return the browned patties to the gravy, cover, and simmer gently 8–10 minutes until cooked through. Stir in heavy cream if using and adjust seasoning with salt and pepper.
6. Serve the kjøttkaker with boiled potatoes, steamed vegetables, and a spoonful of lingonberry jam at the side.