KJØTTKAKER- Norwegian Meat Patties

KJØTTKAKER- Norwegian Meat PattiesKJØTTKAKER- Norwegian Meat Patties

(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.

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