"The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced."~Fernand Point

"A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide." ~Thomas Keller

Sunday, November 7, 2010

Kj¢ttkaker (meatballs)

A taste of Norway from Life Choices web

Tempt your tastebuds with a highlight of traditional Norwegian food which can be enjoyed whether you have visited this magestic country or not. (This looks delicious!)

Kj¢ttkaker (meatballs)
Don’t be put off by the vast quantities of the ingredients required for these meatballs. These tasty little round balls packed with flavour can be made in a large batch and then frozen to be used at a later date.

2.25kg ground meat (beef, veal, pork; ground three times)
2 medium onions, finely ground (save juice)
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 tablespoon salt
1/2 teaspoon pepper
2 eggs, beaten
1/4 cup whole milk
1/4 cup thickening cream
1/2 cup cracker meal or matzo meal
4-5 beef bouillon cubes
2 teaspoons Worcestershire sauce

Heat oven to 180’C
Combine all meatball ingredients and knead by hand for five minutes or more to blend spices into meat.
Lightly grease or coat shallow baking pans with non-stick cooking spray.
Form small round meat balls; dipping hands into cold water to shape smooth.
Bake for 10 to 15 minutes.
Transfer meatballs from baking tray into a large pot.
Add bouillon cubes, meat drippings from baking pans and water to cover. Stir in Worcestershire Sauce and bring to the boil.
Reduce heat and simmer for one hour.
Remove meatballs.
Thicken gravy with flour to desired consistency.

Serve meatballs as an entrée or as a main dish with boiled potatoes and Cranberry Sauce.

1 comment:

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