Scandinavian Meatballs!

"Kjottker"

"Kottbullar"

"Gehakbal"


Almost every culture and location on our planet can be found some variation of the meatball from
China to America and everywhere else... but I love the meatballs from Scandinavia best.
This food speaks to me!

In some parts, meatballs are served with caramelized onions, potatoes, peas and a gravy. In other
areas it may be served over buttered noodles with a variety of sauces. I adapted my 'Stroganoff'
sauce to fit the occasion and it works great.

It takes a little concentration to make and prepare a great meatball... but as you will see it is worth it!

Enjoy! - Roger

 


the 'meatball'


1 egg
1 pound beef
3/4 pound pork
1/2 diced and sautéed white onion
1 cup bread crumbs
1/2 cup heavy cream
1 tsp brown sugar



spices:


1 tablespoon (salt, pepper and garlic)
1/4 tsp cloves

1/8 tsp. white pepper
1/4 allspice
1/4 tsp nutmeg


 


the "sauce"


1/2 cup butter/ olive oil
1/2 cup flour
1/2 cup wine
1/2 cup brandy (armagnac)
2 cups sour cream ( 16 oz.)
1 can beef stock
 

 

seasonings:

1/2 tsp thyme
3/4 tsp dry mustard
2 tsp dill
1 tsp garlic powder
1tsp onion powder
sea salt salt ( to taste)


 


 

   

Beat the egg, stirr in the bread crumbs, add the meat,
onions and seasonings!

then roll into 1" balls
 

Another secret ingredient... left over butter
and bacon fat... yummy!

Sautéed onions! :)
   
   

Add the spices and sugar to the onions
 

frying the meatballs on low heat keeps them
 from cooking too fast on the outside...

it takes more time... but it is worth it!
 
   
   

AAaaAaAakh... that's one spicy meat-a-ball!

( actually, Scandinavian meatballs have
a nice sweetness all their own )


After working the flour and butter/oil combination
into a lovely brown mixture... there's plenty of time
to add the spices and a bit of the 'secret'
ingredient

 

   
   

workin' on the 'rouge'

Here we are before we add our last ingredient,
sour cream!
 

Always use the best noodles
you can find..

 


Make it for someone you love!