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Norwegian meatballs with brown cheese gravy, served with fresh parsley
Hearty Norwegian meatballs with a rich cheese sauce

Norwegian Meatballs in Creamy Brown Cheese Gravy

Author: Flavelo
Recipes Main Courses
Kjøttkaker (pronounced 'shut-kaker') are Norway's answer to the meatball, but they are much more than that: they are a national treasure. This traditional recipe gets a special twist with the addition of 'Brunost' (brown cheese). Brown cheese is made from caramelized whey, imparting a sweet, nutty flavor to the creamy gravy. The meeting of savory meatballs and this sweet, velvety sauce makes for an unforgettable dinner.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 850 kcal
🌍 Cuisine Norvég

Ingredients

Equipment Needed

  • Large mixing bowl
  • Skillet (for frying and sauce)
  • Whisk (for smooth gravy)

Allergen Information

⚠️ Milk
⚠️ Wheat
⚠️ Egg

Instructions

1 ✓

Mix the ground beef with the salt and knead thoroughly until it becomes sticky.

Tip: Salt dissolves the proteins (myosin), which helps the meatballs hold together without eggs, though we add an egg for insurance.
2 ✓

Add the spices (pepper, nutmeg, ginger), finely chopped onion, egg, breadcrumbs, and milk. Mix until you have a uniform mixture.

Tip: The milk and breadcrumb mixture (panade) keeps the meatballs tender after cooking.
3 ✓

With wet hands, form meatballs slightly larger than a walnut and flatten them slightly into an oval shape.

Tip: Traditional kjøttkaker are not perfectly round balls but rather shaped like small patties.
4 ✓

Heat butter in a skillet and fry the meat patties over medium heat until browned on both sides. They don't need to be fully cooked through inside yet. Remove and set aside.

Tip: Don't overcrowd the pan so they sear rather than steam.
5 ✓

To the remaining fat in the pan, add another tablespoon of butter, sprinkle in 2 tablespoons of flour, and toast until nut-brown.

Tip: This brown roux gives the gravy its color and depth of flavor.
6 ✓

Gradually whisk in the beef broth to prevent lumps. Bring to a boil.

Tip: Adding cold liquid to hot roux helps prevent lumps.
7 ✓

Stir in the heavy cream and brown cheese. Simmer until the cheese melts and the sauce thickens.

Tip: Taste before adding more salt, as the cheese adds sweetness and savoriness.
8 ✓

Return the meatballs to the gravy and simmer on low heat for another 10 minutes until fully cooked through.

Tip: This allows the meatballs to absorb the flavor of the gravy.

Recipe FAQ

Where can I find brown cheese?
Look for 'Gjetost' or 'Brunost' in the specialty cheese section of well-stocked supermarkets or gourmet shops. If unavailable, a touch of caramelized sugar can mimic the sweetness, though the flavor won't be quite the same.
What should I serve this with?
Traditionally served with boiled potatoes, lingonberry jam, and stewed peas.

Ingredients

  • 1 lb Ground Beef
  • 3 tbsp Panko or Breadcrumbs
  • 1 large Egg
  • 1/4 cup Milk (for the meat)
  • 1 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Ground Ginger
  • 1 small Yellow Onion (finely chopped)
  • 2 tbsp Unsalted Butter (for frying and sauce)
  • 2 tbsp All-Purpose Flour
  • 1 3/4 cups Beef Broth
  • 1/2 cup Heavy Cream
  • 3-4 slices Brown Cheese (Brunost/Gjetost)