Kjøttkaker med Poteter
Traditional Norwegian meatballs with a twist, using low-glycemic potatoes for a healthier option. This recipe serves as a hearty dinner for the cold winter nights.
Ingredients
- ●1 pound Ground Meat75/25 meat ratio for optimal flavor
- ●2 medium Low Glycemic PotatoesMash or grate for added texture
- ●6 slices Fatty BaconChopped for added smokiness
- ●1 medium OnionFinely chopped for added flavor
- ●2 tablespoons All-Purpose FlourTo help bind the meatballs
- ●1 large EggTo add moisture and richness
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
In a large mixing bowl, combine the ground meat, chopped onion, mashed potatoes, and egg. Mix well with your hands until just combined.
- 3
Add the chopped bacon and mix until the meat mixture is just combined. Be careful not to overmix.
- 4
Using your hands, shape the meat mixture into small meatballs, about 1 1/2 inches (3.8 cm) in diameter.
- 5
Place the meatballs on a baking sheet lined with parchment paper, leaving about 1 inch (2.5 cm) of space between each meatball.
- 6
Drizzle the top of the meatballs with a little bit of oil and sprinkle with flour.
- 7
Bake the meatballs in the preheated oven for 18-20 minutes, or until cooked through and lightly browned on the outside.
- 8
While the meatballs are baking, prepare the sauce by combining 1 cup of beef broth with 1 tablespoon of all-purpose flour in a small saucepan. Whisk until smooth and bring to a simmer over medium heat.
- 9
Once the meatballs are done, remove them from the oven and place them in the saucepan with the beef broth sauce. Simmer for an additional 5-7 minutes, or until the meatballs are fully coated in the sauce.
- 10
Serve the meatballs hot, garnished with chopped parsley or chives if desired.