New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Meatballs in gravy à la Schønberg Erken
  • img
  • You are here: New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Meatballs in gravy à la Schønberg Erken
  • Meatballs in gravy à la Schønberg Erken
    1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
    Loading ... Loading ...
    By Andreas Viestad

    Meatballs in gravy à la Schønberg Erken

    Share
    Print Friendly

    Henriette Schønberg Erken was a celebrated Norwegian chef for over fifty years. She was strict, but generous. Some of her recipes were a bit corny and rather demanding, for example, when she explained how to kill a turtle in order to make turtle soup. But her meatballs – which I made when I visited her home outside Hamar – are generous and simply delicious.

    Serve with potatoes and boiled green beans or other vegetables.

    Serves 6

    Servings: 6

    PREPARATION:

    • 1

      Mix the beef, port, salt and potato flour together in a large mixing bowl. Add milk until you obtain an elastic dough which is not too loose. Stir in the remaining spices.

    • 2

      Shape into 1 – 1.5 in thick rissoles and fry in good quality butter. When they are almost ready, sprinkle the flour in the frying pan without removing the meatballs. Brown the flour while stirring and add the meat stock. Adjust the quantity with a bit of water if you think that the sauce is too thick. Add a bit of port, salt and pepper to taste.

    • 3

      Serve with boiled potatoes and cranberry relish.

    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S09 E01 Rich Farmland. Bookmark the permalink.
  • Comments

  • Related articles

  • Henriette Schønberg Erken was a celebrated Norwegian chef for over fifty years. She was strict, but generous. Some of her recipes were a bit corny and rather demanding, for example, when she explained how to kill a turtle in order to make turtle soup. But her meatballs – which I made when I visited her home outside Hamar – are generous and simply delicious.

    Serve with potatoes and boiled green beans or other vegetables.

    Serves 6

    Servings: 6

    PREPARATION:

    • 1

      Mix the beef, port, salt and potato flour together in a large mixing bowl. Add milk until you obtain an elastic dough which is not too loose. Stir in the remaining spices.

    • 2

      Shape into 1 – 1.5 in thick rissoles and fry in good quality butter. When they are almost ready, sprinkle the flour in the frying pan without removing the meatballs. Brown the flour while stirring and add the meat stock. Adjust the quantity with a bit of water if you think that the sauce is too thick. Add a bit of port, salt and pepper to taste.

    • 3

      Serve with boiled potatoes and cranberry relish.

  • Recipes and articles

  • Join us on Facebook

  • Recent Recipes