Kjøttkaker (Norwegian meatballs)

Instructions

1. Finely grate the onion and sauté it for 3 minutes in butter until translucent, then let it cool.
2. In a bowl, combine the meat, egg, flour, milk, cooled onion, salt, pepper and nutmeg.
3. Work the mixture by hand for 2 minutes until smooth, then shape 12 patties about 5 cm in diameter.
4. Fry the patties in a pan with a little butter, 3 to 4 minutes per side, until well browned. Set them aside.
5. In the same pan, add the butter and flour for the gravy, stir for 1 minute, then gradually pour in the stock while whisking.
6. Let it thicken for 3 minutes, stir in the crème fraîche and return the patties to the sauce.
7. Cover and simmer over low heat for 10 minutes, then serve with potatoes and lingonberry jam.