Norwegian Meatballs with Creamed Cabbage and Pea Puree

Introduction

This is one of those classic Norwegian dinners that gives a lot back for pretty simple work. You brown the meatballs for flavor, then let them finish gently in gravy so they stay juicy.

Creamed cabbage and pea puree round it out with sweetness and freshness against the rich sauce.

Step-by-step

Ingredients (4 servings)

Meatballs

• 800 g ground meat (1.8 lb)
• 1 small onion (about 100 g / 3.5 oz), finely grated or very finely chopped
• 1 egg
• 2 tbsp potato starch
• 2 tsp salt
• 1 tsp black pepper
• 1/2 tsp ground nutmeg (optional)
• 250 ml cold milk (1 cup)
• 1 tbsp neutral oil + 20 g butter (1 1/2 tbsp), for frying

Brown gravy

• 30 g butter (2 tbsp)
• 2 tbsp all-purpose flour
• 600-700 ml stock (2 1/2-3 cups)
• 1-2 tbsp pan drippings
• Salt and pepper to taste

Creamed cabbage

• 900 g cabbage (2 lb), shredded
• 20 g butter (1 1/2 tbsp)
• 2 tbsp all-purpose flour
• 300-400 ml cabbage cooking water (1 1/4-1 2/3 cups)
• 200 ml milk (3/4 cup + 1 tbsp)
• Salt, pepper, and a little nutmeg

Pea puree

• 500 g frozen peas (1.1 lb)
• 1/2 onion, finely chopped
• 20 g butter (1 1/2 tbsp)
• 100-200 ml stock or water (scant 1/2-3/4 cup)
• Salt and pepper

Method

1. Meatballs: Mix ground meat, onion, egg, potato starch, salt, pepper, and optional nutmeg. Stream in cold milk little by little while mixing until the batter is sticky and smooth.
2. Shape into 10-12 meatballs using wet hands or two spoons.
3. Brown meatballs in oil and butter over medium heat, about 2-3 minutes per side, until nicely colored. They should still be raw in the center. Set aside.
4. Brown gravy: Melt butter in a saucepan, stir in flour, and cook until the roux turns light brown. Add stock gradually while whisking.
5. Bring to a boil and simmer 5 minutes. Add meatballs and let them poach gently for 12-15 minutes until cooked through.
6. Creamed cabbage: Boil lightly salted water and cook cabbage about 15 minutes until tender. Drain, but keep the cooking water.
7. Melt butter in a saucepan, stir in flour, then add cabbage water and milk until you have a thick white sauce. Season with salt, pepper, and nutmeg. Fold in cabbage.
8. Pea puree: Saute onion in butter until soft. Add peas and warm 2-3 minutes. Add stock/water, bring to a boil, then blend smooth with an immersion blender. Adjust texture with more liquid if needed.
9. Serve meatballs with brown gravy, creamed cabbage, and pea puree.

Tips

• A stand mixer helps: the gradual milk addition makes a lighter meatball texture.
• Bouillon cubes work fine for stock, but reduce extra salt in both gravy and cabbage sauce.
• Leftovers keep well for 2 days in the fridge and reheat best over low heat.