Norwegian Meatballs and Potatoes in Gravy with Mushy Peas
I got this in a restaurant in Oslo, and it's delicious – quite different from Swedish meatballs. Meatballs are called "kjøttkaker", and "ertestuing" is their name for mushy peas – just in case you're ever in Norway!
Servings 4
Ingredients
Meatballs
- 500 g beef mince 14% fat
- 2 tsp salt
- Pepper to taste
- 3 tbsp potato flour or twice the amount crushed breadcrumbs
- 3 tbsp finely chopped onion
- 200-300 ml milk
- Butter for frying
Gravy
- 30 g butter or less, see the recipe
- 25 g flour
- 500 ml beef stock
- 1 tbsp finely chopped onion
Mushy peas
- 300 ml dry green peas soaked in water overnight
- 100 ml milk
- 1 tbsp plain flour
- 1 tbsp butter
- 1 tsp salt
To serve
- 1 ½ kg potatoes
- Freshly stirred lingonberries or lingonberry jam
Instructions
- Mix together the mince with the rest of the ingredients and season the mixture with salt and pepper. Shape into small cakes or balls, each weighing 50-60g, and brown them in a pan in butter. Do not cook them through at this stage!
- Use the same pan with the pan drippings left from frying the meatballs. Add more butter if there's not the amount specified above. Add the flour and cook over medium-high heat, stirring constantly, until browned and caramelised. Gradually add the stock, stirring continuously, add the onion, and simmer for 15 minutes. Season with salt and pepper. Add the meatballs to the gravy and let them simmer till they are done.
- Boil the peas until soft in fresh water, just enough to cover the peas. Create a roux with the butter, plain flour and milk like you would for a white sauce. Stir in the roux and let the mixture boil for five to six minutes. Season with salt.
- Boil the potatoes until almost tender. Peel them. (Or peel them before boiling.) Add them to the gravy.
- Serve the gravy containing meatballs and potatoes with mushy peas and freshly stirred lingonberries on the side.