Scandinavian Meatballs


Another Christmas favorite for (and from) all the Scandihoovians around me.  I just finished catering a December wedding with a very Norwegian flair and Meatballs were the main attraction.  Actually I think the gravy was the main attraction…but isn’t it always?  It’s all about the gravy.  I didn’t measure anything when making the gravy for the wedding so below only the ingredients for it are listed, maybe later I’ll try to recreate that scrumptious magic.


Swedish meatballs (Köttbullar) are generally round and small, Norwegian ones (Kjøttkaker, or ‘meat-cakes’) are often fried and are slightly flattened.  These are tasty as a meal and leftovers are pretty handy either reheated, sliced and served on an open face sandwich, or simply popped into one’s mouth while rummaging around in the fridge looking for whatever.



A sweet garland runner made by the mother of the groom and a suncatcher window star.

Try your own DIY foraged wreath.



God Jul alla!  




Scandinavian Meatballs

Prep Time: 30 minutes

Cook Time: 30 minutes


The Meatballs

Mix together in a large bowl:

2 pounds ground Beef, or other ground meats can be used as well (pork, lamb, bison)

1 cup GF Bread Crumbs

1/2 cup Onion, minced

2 Eggs

2 teaspoons Sea Salt

1/2 teaspoon Allspice, ground

1/2 teaspoon Ginger, ground

1/4 teaspoon Nutmeg, grated

1/4 teaspoon Black Pepper, ground


Form into meatballs—the size of them depends on your nationality preference.

These can be prepped ahead and refrigerated or frozen.

To cook slightly flatten and fry in a saute pan (the fried flattened kjøttkaker are very Norwegian) OR set on a cookie sheet and bake in a 350 degree oven until cooked all the way through.  Time will vary depending on the size of the meatballs.

Serve with Gravy!


Gravy—the Vague Non-Measured Recipe

Melt in a pan:


Bacon Fat

Mix together in a small bowl:


Rice Flour


Whisk into the butter and bacon fat and simmer to thicken.  Add:

Meatball Drippings

Better than Boullion Beef Base

Stoneground Mustard


Whisk in at the end:

Sour Cream

Optional: Gjetost

Taste and adjust.






“In 2018 I wish you joyous eruptions of profound gratification and

a constant flow of fluid insights and “ah-ha!” revelations that
lead to cathartic integrations;

a coming together of several different lucky
trends, resulting in an exquisite healing;

and captivating yet relaxing
adventures that allow you to weave together diverse threads of your
experience, inspiring you to feel at home in the world.”

Rob Brezney










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