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picture of a bowl of medisterkaker aka Christmas meatballs

Norwegian pork meatballs (Medisterkaker)


Norwegian “Medisterkaker” Pork Meatballs is traditionally served at Christmas with the ribbe (pork ribs or pork belly, bone in), sauerkraut, boiled potatoes, Christmas sausage, gravy, lefse, mustard, Christmas beer and a few shots of aquavit. Eaten by six out of ten households in the Eastern parts of Norway.

Ingredients:

  • 500 g pork shoulder
  • 500 g unsmoked bacon
  • 500 g veal shoulder
  • 30 g potato flour
  • 2 tsp salt
  • 1 tsp pepper
  • 1/2 tsp ginger
  • 3 dl cooled, boiled milk
If you don’t have a meat grinder you can ask your local butcher to grind up some pork that is 70/30 means that it is 70% lean (meat) and 30% fat. As a substitute for the pork shoulder, unsmoked bacon and veal shoulder.

Directions:

  1. Start by bringing the milk to a boil, set it aside to cool.
  2. Cut the meat into smal cubes and grind it eight times with the salt.
  3. Add the spices and the boiled milk, a little a time. mix well. It should get sticky between each time you add milk.
  4. Grind the unsmoked bacon two times and add it to the mix at the end with the potato flour.
  5. Make balls the size of a small child’s fist. Make a test cake and check for enough salt and spices. Fry in butter in a hot frying pan until chestnut brown.
  6. Put them in simmering water or broth for 10-15 minutes.

Time: 1 hour
Difficulty: Medium

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