Kjøttkaker are Norwegian meat cakes: seasoned patties of ground beef and pork, served in brown gravy with boiled potatoes, peas, and tart lingonberry jam. This home-style dish is filling without being complicated, and its gently spiced meat and savory gravy make a satisfying meal; family recipes vary in seasoning and texture.
Ingredients
This version makes eight generous patties and enough gravy and sides for four people. Potato starch, sometimes called potato flour in Norwegian recipes, helps keep the meat cakes tender. Lingonberry jam is traditional on the plate but can be difficult to find; a substitute is included below.
- 1 lb (450 g) ground beef, preferably 80–85% lean
- 8 oz (225 g) ground pork
- 1 small yellow onion (about 100 g), finely grated or minced
- 1 cup (240 ml) cold whole milk
- 2 tbsp (16 g) potato starch
- 1 large egg (about 50 g without shell)
- 1¼ tsp (7 g) fine salt
- ½ tsp (1 g) ground black pepper
- ½ tsp (1 g) ground ginger
- ¼ tsp (0.5 g) ground nutmeg
- 1 tbsp (14 g) butter, plus 1 tbsp (15 ml) neutral oil, for frying
- 3 tbsp (42 g) butter, for the gravy
- ¼ cup (32 g) all-purpose flour, for the gravy
- 3 cups (720 ml) beef broth, preferably lower-sodium
- ½ cup (120 ml) heavy cream
- 1 tsp (5 ml) soy sauce, optional
- 2 lb (900 g) waxy or all-purpose potatoes
- 1 tsp (6 g) salt, for the potato water
- 2 cups (300 g) frozen peas
- 1 tbsp (14 g) butter, for the peas
- ⅓ cup (100 g) lingonberry jam, for serving
Instructions
- Prepare the potatoes and ingredients. Peel the potatoes, cut any especially large ones in half so the pieces are similar in size, and set them aside in a saucepan of cold water. Grate or mince the onion finely so it blends into the patties rather than leaving large, raw-tasting pieces. Measure out the spices, starch, broth, and other ingredients before you start cooking.
- Mix the meat cakes. Put the beef, pork, onion, potato starch, egg, salt, pepper, ginger, and nutmeg in a large bowl. Pour in the cold milk gradually while mixing with your hands or a sturdy spoon. Stop as soon as the mixture looks evenly combined and cohesive; prolonged mixing can make the patties firm and springy instead of tender. Shape it into eight evenly sized oval patties, about ¾ inch (2 cm) thick. If the mixture feels sticky, dampen your hands with cold water.
- Start the potatoes and brown the patties. Add the measured salt to the potato water, bring it to a boil, then lower the heat to maintain a steady simmer. Cook until the potatoes are easily pierced with a knife, usually 18–25 minutes depending on their size. Meanwhile, heat the butter and oil in a large skillet over medium heat. Brown the patties in batches, leaving space between them, for about 3–4 minutes per side. They do not need to be cooked through yet. Transfer them to a plate as they brown.
- Make a brown gravy in the skillet. Keep the browned bits and cooking fat in the pan; they add flavor. If the pan is dry, add a small extra knob of butter, but do not scrape away the fond. Melt the 3 tablespoons of gravy butter over medium-low heat, then whisk in the flour. Cook, whisking constantly, for 2–3 minutes, until the roux is golden tan and smells lightly toasted. Do not let it turn very dark or burn.
- Whisk in the broth. Add the beef broth in a slow stream, whisking well after each addition to prevent lumps. Bring the gravy to a gentle simmer and cook for 3–5 minutes, stirring as it thickens. Stir in the cream and optional soy sauce. Taste before adding extra salt: broth and soy sauce can both be salty, and the patties are seasoned already.
- Finish cooking the patties in the gravy. Return the browned meat cakes and any juices on the plate to the skillet. Cover partially and simmer gently for 12–15 minutes, turning the patties once. Check the center of the thickest patty with a food thermometer; because these contain ground meat, USDA FSIS guidance sets the safe minimum internal temperature at 160°F (71°C). If they need more time, continue simmering and check again. Keep the gravy at a gentle bubble rather than a hard boil, which can toughen the meat and make the sauce splatter.
- Cook the peas and drain the potatoes. When the potatoes are nearly tender, add the frozen peas to a small saucepan with a splash of water and cook for 3–4 minutes, just until hot and bright green. Drain the potatoes when tender. Stir the tablespoon of butter into the peas. If the gravy has become thicker than you like, loosen it with a little hot water or broth; if it is thin, simmer it uncovered for a few minutes.
- Serve hot. Divide the potatoes, peas, and meat cakes among four plates. Spoon brown gravy generously over the patties and potatoes, and place lingonberry jam on the side. Offer extra gravy at the table if you have a gravy boat or small serving bowl.
Tips
- Keep the mixture tender. Cold milk and restrained mixing help produce soft, moist meat cakes. If the mixture is unusually loose, add another teaspoon of potato starch and mix just enough to distribute it; avoid adding a large amount of flour, which can make the texture heavy.
- Use the right starch. Potato starch may be sold as potato flour in some specialty shops. If you cannot find it, use 2 tablespoons (16 g) cornstarch. The patties may be slightly firmer, but the substitution works as a binder. Regular wheat flour is not an exact swap and can give a denser result.
- Brown in batches. Crowding the skillet traps steam, so the patties turn gray rather than developing a browned crust. Work in two batches if needed, and lower the heat if the butter begins to smoke. The fond left in the pan is useful for the gravy.
- Adjust the gravy gradually. Broths vary in saltiness, and the sauce thickens as it simmers. Taste before seasoning, and add liquid a tablespoon or two at a time if it becomes too thick. For a smoother finish, whisk the broth in slowly rather than pouring it all in at once.
Serving Suggestions
Serve the meat cakes with boiled potatoes, peas, brown gravy, and lingonberry jam for a classic, balanced plate of textures and flavors: savory and creamy, soft and crisp-edged, with a bright tart-sweet accent. Lingonberry jam is a familiar accompaniment in Norway and elsewhere in Scandinavia, but it is not essential to the meat or gravy. If you find it in a Scandinavian grocery store, choose a tart style rather than a very sweet preserve.
For another traditional-style side, serve thinly sliced cucumber in a light vinegar dressing. A simple green salad or steamed carrots also works when you want a fresher contrast. Put extra gravy on the table, especially if serving the potatoes plain. If the meal is for a larger gathering, keep the patties warm in the covered skillet over very low heat and serve them as soon as practical; prolonged simmering can make them less tender.
Variations
Use all beef: Replace the pork with another 8 oz (225 g) ground beef. The cakes will have a more straightforward beef flavor and may be a little leaner, so choose beef that is not extra-lean and avoid simmering them longer than needed to reach a safe temperature.
Swap the lingonberries: Cranberry sauce or a tart red-currant jelly is a practical stand-in. Both are generally sweeter and less sharply tart than lingonberry jam, so serve a small spoonful first and add more to taste. A little lemon juice stirred into cranberry sauce can make it brighter, though it will not taste exactly the same.
Make the gravy without cream: Omit the cream and use an additional ½ cup (120 ml) broth. The sauce will taste more deeply savory and less rich. For a lighter dairy-free option, use a neutral plant-based butter alternative in the roux and skip the cream; the result will be less creamy, so taste and adjust the seasoning at the end.
Change the seasoning gently: Some household versions use a little allspice or white pepper, while others are more simply seasoned. You can replace the black pepper with white pepper in the same quantity, or add a pinch of allspice. Make one small adjustment at a time so the ginger and nutmeg remain subtle rather than dominating.
Storage and Reheating
Refrigerate cooked meat cakes, gravy, potatoes, and peas within 2 hours of cooking. Store them in shallow, airtight containers, ideally with the patties covered in gravy so they do not dry out. They keep for 3–4 days in the refrigerator. Store the lingonberry jam separately and use clean serving utensils so it does not contaminate the remaining jar.
For longer storage, freeze the cooled patties with gravy in a freezer-safe container for up to 2–3 months for best quality. Potatoes can become grainy after freezing, so freezing the meat and gravy separately from freshly cooked sides gives a better texture. Thaw frozen portions overnight in the refrigerator when possible. Reheat the patties and gravy in a covered saucepan over low heat, stirring the sauce and turning the patties occasionally; add a splash of broth or water if needed. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Microwave individual portions in a covered microwave-safe dish, stirring the gravy partway through and checking the temperature before serving.
Frequently Asked Questions
What does kjøttkaker mean?
Kjøttkaker translates roughly as “meat cakes.” They are larger patties of seasoned ground meat, typically served with gravy and potatoes. Their shape and seasoning can vary between households, and they are distinct in style from the smaller meatballs many people associate with Swedish cooking.
Can I make the meat cakes ahead?
Yes. Shape the raw patties, arrange them in a single layer in a covered container, and refrigerate them for up to 1 day before cooking. Keep raw ground meat chilled and separate from ready-to-eat foods. Brown and simmer the patties as directed, checking that the centers reach 160°F (71°C).
What can I use instead of lingonberry jam?
Tart cranberry sauce or red-currant jelly is the easiest substitute. Cranberry sauce usually tastes sweeter and has a looser texture, while red-currant jelly is smoother and can be quite sweet. They provide a similar bright contrast to the rich gravy, but neither has the exact flavor of lingonberries.
Why did my gravy turn lumpy?
Lumps commonly form when the broth is added too quickly or the roux is not whisked thoroughly. Add broth gradually, whisking continuously, especially as the first few splashes combine with the flour and butter. If small lumps remain, whisk firmly or strain the gravy before returning the patties to the pan.
Can I freeze leftover kjøttkaker?
Yes. Freeze the cooked patties with gravy in a sealed freezer-safe container, leaving a little room for expansion. For best quality, use them within 2–3 months and thaw in the refrigerator. Reheat gently until the leftovers reach 165°F (74°C); freeze potatoes separately or make fresh ones for a better texture.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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