Savor the comforting taste of Medisterkaker, traditional Norwegian pork meatballs seasoned with warm spices and simmered to perfection. This hearty dish combines ground pork, potato starch, and a touch of milk for a tender texture, making it an ideal cozy meal for any occasion.
YIELD
6 servingsPREP
20 minCOOK
25 minREADY
45 minPro Tips
- Sticky Mixture: The stickiness of the meat after salting and between milk additions is key to a tender, cohesive meatball. Don’t rush this step.
- Fat Content: Use ground pork with at least 20% fat to avoid dry meatballs. Lean pork can result in a tougher texture.
- Test Batch: Fry and simmer one meatball first to check seasoning and consistency, adjusting spices or milk as needed before shaping the rest.
- Pan Maintenance: If the pan gets too dark from frying, wipe it out between batches and add fresh butter or oil to prevent burning.
Optional Variations
- Herb-Infused: Add 1-2 tablespoons of finely chopped fresh parsley or dill to the mixture for a brighter flavor.
- Spicy Kick: Increase the black pepper to 1 teaspoon or add a pinch of cayenne for subtle heat.
- Broth Boost: Replace simmering water with a mix of half broth and half cream for a richer finish, then reduce the liquid into a simple sauce.
Enjoy your Medisterkaker!
Ingredients
Directions
- Prepare the Meat Mixture: In a large mixing bowl, combine the ground pork and salt. Mix thoroughly with your hands or a sturdy spoon until the meat becomes sticky and cohesive, about 2-3 minutes. This step is crucial for binding the meatballs.
- Incorporate Dry Ingredients: Add the potato starch flour, black pepper, nutmeg, and ginger to the meat. Stir until evenly distributed, ensuring the spices are well blended into the pork.
- Add Milk Gradually: Pour in the cold whole milk, about ½ cup at a time, mixing thoroughly after each addition. Continue stirring until the mixture becomes sticky again before adding more milk. This gradual process prevents the mixture from becoming too loose or separating. The final consistency should be soft and slightly loose but still hold together—not overly firm.
- Shape the Meatballs: Using your hands (lightly dampened to prevent sticking), form the mixture into balls roughly the size of a small child’s fist (about 2-3 inches in diameter). Aim for uniform size to ensure even cooking.
- Fry the Meatballs: Heat a large frying pan over medium-high heat and add a generous amount of butter or oil (about 2-3 tablespoons). Fry the meatballs in batches, turning occasionally, until they develop a rich chestnut-brown crust on all sides, about 5-7 minutes per batch. Avoid overcrowding the pan to maintain heat and achieve proper browning.
- Simmer to Finish: Transfer the browned meatballs to a pot of simmering water or broth (chicken or beef broth adds extra flavor). The liquid should just cover the meatballs. Simmer gently for 10-12 minutes, or until fully cooked through (internal temperature should reach 160°F/71°C). The meatballs will firm up slightly as they cook.
- Serve: Remove the meatballs from the liquid and serve hot, ideally with boiled potatoes, creamed cabbage, or lingonberry jam for a traditional Norwegian experience.
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