Norwegian Meatballs in Gravy

Ingredients

• 3 x potatoes
• ¼ x cauliflower
• ½ x yellow onion
• 200 g minced meat
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp butter
• 1 tbsp plain white flour
• ½ x vegetable bouillon
• 2 ½ dl water
• ¼ dl crème fraîche

Method

1. Boil the potatoes and cauliflower.
2. Mince the onion and add to a bowl along with the minced meat, salt, pepper and a splash of water. Combine with a fork.
3. Form the meat mixture into round, but slightly flat patties and cook them in a frying pan with butter until golden brown on both sides.
4. Make the gravy by browning butter in a saucepan. Stir in flour, and simmer on low heat until golden.
5. Add vegetable bouillon, water and creme fraiche. Stir. Let the sauce simmer for about 5 minutes.
6. Add the cooked meatballs to the sauce. Pour some water into the hot frying pan (where the meat was initially cooked) and transfer this broth to the saucepan.
7. Let the meatballs simmer in the sauce for about 10 minutes.
8. Serve the meatballs with boiled potatoes and cauliflower.