Tiger Lily wrote:

> On 1/15/2012 12:23 PM, Bjørn Steensrud wrote:
>> Tiger Lily wrote:
>>
>>
>>> now, to figure out what is Norwegian style meatballs
>>
>> Bigger and flatter, a bit smaller than burger patties. Mix ground beef
>> with salt to bind the fat, add potato flour or corn starch as binder,
>> then mix well with milk to a loose mix - form patties with wet hands and
>> brown in butter, then simmer in a sauce made from brown roux.
>> Spices - maybe a pinch of pepper, some nutmeg and ginger powder.
>> My mom used to mix in a raw egg as binder.
>>
>> It used to be a joke that husbands complained that they missed "mom's
>> kjøttkaker" ... my children talk about dad's kjøttkaker :-)
>
> ohhhhhhh
>
> would a touch of onion and diced apple work with that? (and garlic?)

Yes to all! If you like garlic, that is - I do and will try it next time!

Binder - I use 2 tbsp potato flour per pound of ground meat. I haven't
worked out the starch content of the final product, but I hope it's bg
friendly :-)

> that sounds delish Bjorn!
>
> and yes, i've had the Norwegian style meatballs, now i know what they
> were called! (we were called to 'dinner!')
>
> kate