Dish

Kjøttboller

Norwegian meatballs

Kjøttboller are made by mixing ground meat with breadcrumbs, egg, milk, and spices such as nutmeg and allspice. The mixture is then rolled into small balls and fried in a pan until browned on the outside and cooked through. Kjøttboller are a staple of Norwegian cuisine and are often served at festive occasions such as Christmas and weddings.

European cuisine› Northern European cuisine› Nordic cuisines› Norwegian cuisine

Meat Dish› Ground Meat Dish› Meatballs

Origins and history

Kjøttboller have been a part of Norwegian cuisine for centuries, and are believed to have originated in the Middle Ages. They are similar to Swedish meatballs, but are typically larger and spicier.

Dietary considerations

Kjøttboller are not suitable for vegetarians or vegans. They may contain gluten and dairy depending on the recipe.

Variations

Variations of kjøttboller may include different types of meat, such as reindeer or elk, and may be served with different sauces or accompaniments.

Presentation and garnishing

Kjøttboller can be presented on a bed of mashed potatoes with lingonberry sauce and gravy drizzled over the top. Garnish with fresh parsley or lingonberries.