(pronounced “kyet’-kahker” with the first “k” being something between a k and an h)
by Ranid Lygren Rosmarin Haverstrom – Taken from Facebook–Brooklyn Norwegians site
1 1/2 lb ground beef (or a combo of 1 lb. beef, 1/2 lb ground pork–I go either way)
1 slice white bread, cut into mini-cubes or made into bread crumbs
1/2 c. milk
1 sm. to medium onion minced (I prefer to grate it) you can brown the onion, but I don’t
1 egg, slightly beaten
1/2 tsp. nutmeg
1/4 tsp. allspice (allspice not essential, but nutmeg IS!)
3/4 tsp. salt
Shape mixture into oval ‘balls’ –whatever size you remember your grandmother’s to be!
Brown in butter, then remove to a saucepan and add water to cover, also adding whatever is in the bottom of the frying pan. Bring to a boil, then lower to simmer for 30-45 minutes. Remove kjøttkaker to a bowl, thicken the gravy liquid to your choice of consistency using either flour and water or cornstarch and water. Pour gravy over the kjøttkaker and serve. YUM!
*Nancy Andreassen added the following:
My kjøttkaker recipe is almost like Randi’s I use potato starch instead of bread, all beef, and just the nutmeg. The biggest difference is making my brown gravy. I add the fried meat to a pot of boiling water to cover. I stir Wondra flour in the frying pan with all the yummy scrapings add some of the boiling water and make a rue. Add it slowing while stirring to the pot. Simmer for about 45 min.