Norwegian meatballs

blog7blg1Norway is home to the Vikings but for me it was more like being in “Barbie” land. The women and men are so attractive with their slim and tall figures, blue eyes and blond hair. During my visit a few years ago, the Oslo weather was pleasant for a trip to Vigelandsparke or Frognerparken to admire the sculptures of Gustav Vigeland.blogn2

I was glad to come during the spring time; I don’t think I could survive the severe winter cold. During this season flowers are in bloom, berries and cherry trees bear fruit; it is a magnificent time to fish for trout and salmon in the lakes and rivers.

blog14The most popular Norse dishes are smoked salmon and cured salmon called gravlaks.  Gravlaks means salmon buried in a curing grave of salt and sugar. It is Norway’s greatest culinary contribution and has become a staple in international buffets all over the world.

blogns1Nature takes center stage in this very scenic country.  Sailing through the Fjords and the experience of lodging in a wooden cabin in the mountains made my holiday unforgettable. The scenery of towering trees on the Scandinavian ridge was just breathtaking!  It would have been perfect if only I could have caught a glimpse of the Aurora Borealis or the Northern lights. Perhaps a reason to return…

The only drawback about Norway is that it is ridiculously expensive for someone like me from the third world.  In Norway eating in restaurants can be quite costly which is probably why Norwegians themselves cook very well. Cecilia’s husband is great in the kitchen; he taught me their family meatballs recipe.

bl3Norwegian meatballs (Kjøttkaker med brunsaus)

500 g                      ground meat ( beef or veal)

100 g                      onion minced

30 g                        bread crumbs

1 pc                        eggs

150 ml                   beer

To taste                salt

To taste                pepper

Dash                      nutmeg

100ml                  clarified or melted butter ( for frying)

For gravy:

Roux:

1/3 cup                 flour

1/3 cup                 butter

250 ml                   beef stock

Procedure:

Combine all ingredients in a food processor. Mix for about two minutes. If mixture is too wet add more bread crumbs. Roll into the size of golf balls. Pan-fry and brown meatballs with butter.

Using the same pan, stir in flour and butter to make a thickener called roux.  Add beef stock and continuously stir until thick and lump free. Return meatballs to pan and let simmer until center of meatballs are fully cooked. Serve with potatoes.

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About Pam

Teacher, cook, foodie, wanderlust
This entry was posted in Food, Norway, travel and tagged , , , , , . Bookmark the permalink.

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