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Kjötfars (Icelandic meatballs): recipe illustration
Meat

Kjötfars (Icelandic meatballs)

Soft, juicy patties of ground meat, typical of the Icelandic family dinner. They're served with potatoes, boiled vegetables and a brown gravy made from the cooking juices.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

On the side

Nutrition facts

361 kcal per serving

Protein
29.2 g
Carbohydrates
9.7 g
of which sugars
2.9 g
Fat
22.7 g
of which saturated fat
9.9 g
Fiber
0.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Finely chop the onion and cook it in the butter for 4 minutes until translucent, then let it cool.
  2. Soak the breadcrumbs in the milk for 5 minutes to let them swell.
  3. In a bowl, mix the ground meat, onion, soaked breadcrumbs, egg, salt, pepper and nutmeg. Knead for 2 minutes to get a smooth mixture.
  4. Shape into patties about 1 cm thick with damp hands.
  5. Heat a nonstick pan over medium heat and brown the patties for 4 minutes per side.
  6. Remove the patties and keep them warm. Sprinkle the flour into the cooking juices, stir, then gradually pour in the hot water while stirring until smooth.
  7. Simmer the gravy for 3 minutes, season it, then return the patties to warm through for 2 minutes before serving.

Variations and tips

Family version. Replace the mix with beef alone for a firmer texture.

Using what's on hand. If you're out of breadcrumbs, use 2 slices of sandwich bread crumbled and soaked in the milk.

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Original Ecomely recipe.