nut-free · Dinner
Spiced Norwegian Meatballs with Gravy
Norwegian Meatballs and Gravy with Mash · Kjottkaker and Gravy
Norwegian kjottkaker meatballs spiced with nutmeg and ginger, browned and served in a rich brown gravy over buttery mashed potato with peas and fresh parsley.
$
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
1040Calories
50gProtein
56gFat
68gCarbs
8gSugar
7gFiber
1300mgSodium
200mgChol
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Instructions
1
Prep
Mix the beef mince with the eggs, breadcrumbs, onion, nutmeg, and ground ginger. Shape into balls (about 16–20 meatballs). Cut the potatoes into chunks.
2
Boil
Boil the potato chunks in salted water over high heat 15–18 minutes until fork-tender, then drain them thoroughly.
3
Sear
Brown the shaped meatballs in the butter over medium heat 8–10 minutes until browned all over and cooked through. Work in batches if needed to avoid overcrowding the pan.
4
Simmer
Stir the flour and beef stock into the pan over low heat 5–6 minutes until the gravy thickens, glossy and deep brown.
5
Finish
Mash the drained potatoes with butter and milk over low heat 2–3 minutes until smooth, creamy, and warmed through.
6
Plate
Spoon the creamy mash onto warm plates, pile the meatballs over, pour the gravy across, and add peas and parsley.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) ground beef
- 2 large eggs
- 80g (2.8 oz) breadcrumbs
- 140g (4.9 oz / 2 small) onion
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 80g (2.8 oz / 5.5 tbsp) unsalted butter
- 2 tbsp all-purpose flour
- 500ml (2 cups) beef stock
- 600g (21.2 oz / 2 large) russet potato
- 120ml (1/2 cup) whole milk
- 160g (1 cup) peas
- 3 tsp kosher salt
- 16g (large handful) parsley