Medisterkaker (Norway)


  • 1,1 lbs minced pork (medium fat)
  • 0,22 lbs finely ground bacon or fatty sausage
  • 1 small onion, grated
  • 1/2 cup milk
  • 1/4 cup flour
  • 1 egg
  • 1 teaspoon black pepper
  • 1/2 teaspoon powdered ginger
  • 1/4 teaspoon grated nutmeg
  • 1 teaspoon of salt
  • 1-2 tablespoons of butter (for baking)


In a large bowl, mix ground pork, grated onion, bacon or sausage, milk, flour and egg thoroughly.

Add the spices (black pepper, ginger, nutmeg and salt) and knead until all the ingredients are well mixed.

Make round meatballs from the mixture. Their size may be the size of an average meatball or slightly larger.

Melt the butter in a large pan over medium heat. Add the Medisterkaker meatballs to the pan and fry on both sides until golden and cooked through (about 4-5 minutes per side).

Place the meatballs on a plate and drain excess oil.

Serve the meatballs hot.

Traditionally, these dumplings are served with surkål (sour cabbage) and boiled potatoes. Many people in Norway add fried onions, cranberry sauce, or fried bacon slices to these meatballs.

ENJOY YOUR MEAL

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