Norwegian Meatballs With Gravy And Jam - cooking recipe

Ingredients

2 tbsp oil
2 None onions, peeled and coarsely chopped
1 1/2 cups cabbage, cut into strips
3 cups beef stock, divided
1 pinch cumin
1 2/3 lbs waxy potatoes, peeled and halved
1 lb ground beef
2 tbsp potato starch
1 1/2 cups milk, divided
1 pinch ground ginger
1 pinch ground nutmeg
3 tbsp butter or margarine
3 tbsp all-purpose flour
4 tbsp lingonberry preserves (or cranberry)
2 stalks parsley, chopped

Preparation

Heat 1 tbsp of oil in a large saucepan and saute the onions for 2-3 mins. Add the cabbage and cook for another 3-4 mins. Add 1 1/4 cups of stock and cumin. Season to taste, cover and simmer for 15-20 mins. Cook the potatoes in boiling salted water for 15-20 mins.
Knead the ground beef with the potato starch then gradually stir in 2/3 cup of milk. Add the ginger and nutmeg and season to taste. Shape the ground beef mixture into 12 meatballs. Heat 1 tbsp of oil in a frying pan and brown the meatballs on each side for 2-3 mins. Add 1/2 cup of water and simmer the meatballs over medium heat for about 10 mins.
Melt the butter in a saucepan and add the flour. Cook while stirring for 2-3 mins then whisk in 1 2/3 cups of stock and 3/4 cup of milk. Bring to a boil, stirring constantly. Season to taste and simmer for 5 mins. Serve the meatballs with the sauce, vegetables, potatoes and berries. Sprinkle the potatoes with parsley.