My Norwegian Grandmother's Meatball Recipe (2024)

FAQs

What is the difference between Norwegian meatballs and Swedish meatballs? ›

Norwegian recipes are made with all beef, while some Swedish recipes also use pork. Norwegian meatballs tend to be larger and flatter than their Swedish cousins.

In Norway, they are traditionally made from minced cattle, pork, lamb, or game meat, and shaped into thick, flat patties and fried. The dish is served with delicious brun saus (brown gravy). Kjøttkaker are usually served with boiled potatoes and carrots, and sauerkraut or mashed peas.

To make the tomato sauce, heat the olive oil in a pan and gently fry the shallots, garlic and chilli for 2-3 minutes until soft. Deglaze the pan with a splash of white wine, then add the tinned tomatoes along with the basil, oregano and some seasoning.

The sauce for Swedish Meatballs is a creamy gravy that is made with butter, beef broth/stock, thickened with flour and made creamy with cream. But the most important flavour for the a really good creamy gravy is the pan drippings after searing the meatballs.

As for the seasoning, one big difference is the omission of grated cheese in Swedish meatballs, as is common in Italian recipes. Nor do you include herbs like basil and oregano. Instead, what I think makes the flavor profile so different is the inclusion of allspice and nutmeg.

Swedish furniture giant Ikea was drawn into Europe's widening food labelling scandal Monday as authorities said they had detected horsemeat in frozen meatballs labeled as beef and pork and sold in 13 countries across the continent.

Meatballs are as quintessentially Swedish as it gets. In their most traditional form Swedish meatballs ('köttbullar') are made of ground pork and beef, cream, egg and onion, and are served with creamy mashed potatoes, a thick, brown gravy, lingonberry jam and pickled cucumber.

Ground beef, pork and veal are the most common choices in Italy when making meatballs. Some prefer just one, others a mix. It's really up to you. We definitely recommend staying away from chicken or turkey, though.

Meatballs, with tomato sauce (1 medium - 1 1/2" diameter) contains 3.5g total carbs, 3.1g net carbs, 4.7g fat, 5.5g protein, and 80 calories.

What is the history of Kjottkaker? ›

The origins of Kjøttkaker can be traced back to the Middle Ages, when ground meat was a common food ingredient. Over time, the recipe evolved to include a variety of herbs and spices, and today's version typically includes nutmeg, allspice, and ginger.

Meatballs, without sauce, beef (3 ounce) contains 9.4g total carbs, 8.7g net carbs, 14.2g fat, 16.5g protein, and 236 calories.

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

The longer the simmer, the more tender and succulent the meatballs become. 3. Concentration of Flavors: Simmering at a low temperature for an extended period also encourages the sauce to reduce and thicken.

Because meat shrinks when cooked, mince proteins are likely to separate and crumble unless bound together. Whether it's breadcrumbs or egg (or both), or simply salt, binding the mince is a crucial step in maintaining the softness of your meatballs while preventing them from falling apart.

However, there are also differences.

In addition, Norwegian cuisine puts more emphasis on traditional cooking methods such as smoking and pickling, while Swedish cuisine is known for its fried dishes and use of sauces.

Italian Meatballs vs Swedish Meatballs: Swedish Meatballs are typically smaller in size than Italian meatballs and they are usually made with a 50-50 ratio of ground pork and ground beef.

"Finnish meatballs are meatier and bigger than Swedish meatballs. They are also served with lingonberry jam and boiled/mashed potatoes, and a gravy, but they are juicier and yummier.