For the Meatballs

     Ingredients:

• A glug of good olive oil

• 1 cup very finely diced onion

• 2—3 cloves fresh peeled garlic, chopped

• 1 lb ground beef (preferably pasture raised) or beef substitute

• 1/3 cup plain breadcrumbs, regular or panko

• 1 egg

• ½—¾ teaspoon ground ginger

• ½—¾ teaspoon ground nutmeg

• ¼ teaspoon ground allspice

• ¼—½ teaspoon ground cardamom

• 1 tsp. kosher salt

• 1/2 tsp. black pepper

• ¼—½ cup ice cold water

• Neutral Oil and butter as needed for frying

• Optional: chopped parsley for garnish

     Method:

• Warm the oil in a large skillet, then add the onion and sauté over low-medium heat until they turn golden. Then, add the garlic and stir for 30 seconds. Remove the skillet from the heat. You’ll use the skillet again later; no need to wash it.

• Scrape the onions and garlic into a mixing bowl with the ground beef. Add the spices, the egg, the breadcrumbs, and the salt and pepper. Go light on the spices; you can add more later if you think it’s needed. The mixture will be fairly stiff.

• Pour in a little of the ice water and work it in with your hands. Keep adding water, a little at a time, until the mixture feels soft and light, but is still firm enough to hold together in balls. Allow the meatball mix to rest for 15 minutes (or more—you can do this up to a day in advance and keep it covered in the fridge) so that the breadcrumbs can soak up all the liquid.

• Give the bowl a good sniff. Place just a bit of the mixture on your tongue. Does it want more salt? Does it want more spice? If your answer is yes, stir in a little more.

• Once your meatball mix is ready, start rolling walnut-sized balls. I like to use a 1 ½ “ cookie scoop. I set the rolled meatballs on a sheet of parchment paper, laid out over a baking pan.

• Fry your meatballs. Into the same skillet you used for the onion, add a little bit of butter and neutral oil—just enough to keep your meatballs from sticking. Heat the oil and butter and start adding your meatballs to the pan. You’ll probably need to do this in batches. Don’t overcrowd the pan or it will be difficult to turn them.

• Sauté the meatballs until they’re golden all around. Use a spatula or tongs, or just roll the pan around—whatever works best for you. Don’t worry about them cooking all the way through. They’ll cook further in the sauce, later.

• When all the meatballs have been fried, it’s time to start the gravy.

For the Gravy    

Ingredients:

• 3 tablespoons butter, softened

• 3 tablespoons all-purpose flour

• 2 cups beef broth or stock, or no-beef broth (you can also use vegetable broth)

• A couple of shakes each of ground ginger, ground cardamom, and ground nutmeg

• Salt and freshly ground pepper to taste

• lingonberry preserves for serving

Method:

• When the meatballs are all fried, pour the stock into the pan and stir gently to combine, being careful to handle the meatballs gently.

• Add the spices and a few grinds of the pepper mill. Simmer the meatballs in the stock for 15 minutes.

• In a small bowl, using the back of a fork, mash the butter and flour together until you’ve achieved a smooth paste.

• Scoop out ¼ cup of hot stock from the meatballs and add it to the butter/flour mixture. Stir until it’s well combined.

• Slowly pour this slurry into the pan with the meatballs and stir gently, mixing it all together. Continue to stir as it comes to a simmer, and stir until the sauce is thickened to your liking. Taste for salt and pepper and the spices, and adjust to your taste if necessary.

• Serve with lingonberry preserves on the side. If you don’t have lingonberries, cranberry sauce fill in.

• Norwegian meatballs are most often served with small-ish boiled potatoes that have been peeled either before or after cooking and then dressed with butter and chopped parsley. Creamed Cabbage is also a traditional side for this dish.