Meatballs on top

The recipe for meatballs on top I got from my mother-in-law and she found it in a weekly magazine in the 70's. It has clean, Norwegian flavors and is extra good with fresh cabbage. It is also very nice to serve, since everything is fried together in one form.

We always looked forward to being served meatballs on top at my mother - in - law's and I have never tasted it anywhere else before I started making it myself.

Sliced potatoes

Onions in strips

Cabbage in small pieces

Carrots in thin slices


Salt and pepper

Grease a large form if necessary. langpanna. First, add potato slices and onions. Then add cabbage, salt and pepper. Finally add the carrots and set aside while you make the meatballs. I cover the mold with aluminum foil and set it at 200 degrees in the oven for so long, so the vegetables get a little lukewarm.

The meatballs:

1 kg of chop dough

3 ts salt

1 ts pepper

1 teaspoon allspice

1 teaspoon nutmeg

1 teaspoon ginger

5 tablespoons potato flour

4 dl milk

Knead all the ingredients well together in a food processor. Shape them into flat meatballs and place them on top of the vegetables. Put a dollop of butter on each meatball and a little in between.

Bake at 200 degrees for about 1.5 hours on the bottom rack. Check if the potatoes and carrots are done. If necessary, cover with foil so that it does not burn.

You can find more recipes for traditional Norwegian food here.

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