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.
- 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
- Start by bringing the milk to a boil, set it aside to cool.
- Cut the meat into smal cubes and grind it eight times with the salt.
- Add the spices and the boiled milk, a little a time. mix well. It should get sticky between each time you add milk.
- Grind the unsmoked bacon two times and add it to the mix at the end with the potato flour.
- 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.
- Put them in simmering water or broth for 10-15 minutes.
Time: 1 hour