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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Norwegian Meatballs (Kjod Kager) Recipe

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This recipe for Norwegian Meatballs (Kjod Kager) is from Our Family Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound ground round steak
¼ pound fresh pork
1 egg
1 TBSP cornstarch
½ C milk, scalded
1 medium minced onion
Salt and pepper
⅛ tsp allspice
⅛ tsp nutmeg
⅛ tsp ginger (optional)
Directions:
Directions:
Grind meat very fine. Beat egg slightly and add with milk and cornstarch to meat mixture. Mix well. Add rest of ingredients. Beat thoroughly until very light; then form into small balls. Brown in butter. Simmer slowly until done, adding a little water if necessary. When done, remove meat balls.
Add more butter to drippings. Add flour and brown. Add enough water to make a medium thick gravy. Season with salt and pepper and add meatballs.

These meatballs may be prepared several hours before serving as they are just as delicious when reheated.
Personal Notes:
Personal Notes:
Submitted by Cathie Gunderson DenBleyker
Shared by Rugna in the Chisholm, Minnesota Diamond Jubilee Cookbook of 1976

 

 

 

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