Homemade pork and beef meatballs, creamy mashed potatoes and a brown sauce made from beef stock and Gjetost, a Norwegian brown cheese make this meal an unforgettable comfort food experience.
Meatballs (makes over 100 meatballs)
Preheat oven to 350ºF.
In a medium bowl, stir together milk and breadcrumbs; set aside to soak for about 10 minutes.
To make the meatballs, stir together beef, pork, onions, eggs, black pepper, nutmeg, ground ginger, and allspice until well combined in a large mixing bowl.
Once the breadcrumbs have absorbed all the milk, stir mixture into the meat until fully combined.
Using a 2-ounce scoop, spoon the meat mixture into 2-ounce balls, rolling meatballs them between your hands as you go.
In a large pan with canola oil, brown meatballs over medium high heat, rotating them as they cook until browned on all sides.
When meatballs are browned on all sides, transfer to a baking sheet and set aside.
To make the roux for the gravy, heat butter until brown over medium high heat in a large pan, being careful not to let the butter burn.
Add the flour; stir and cook mixture for about 15 minutes, then remove from heat.
In a large pot, bring beef stock to a boil.
Ladle one third of the heated beef stock into the pan with the flour and butter; stir well, then transfer pan contents back into the pot with the stock.
Simmer gravy over medium heat until it thickens.
While the gravy simmers, bring a large pot of salted water to a boil to cook the potatoes.
Boil the potatoes 15 to 20 minutes, until fork tender.
While gravy is simmering and about five minutes before potatoes are done cooking, transfer meatballs to the oven to bake for 12 to 15 minutes, until meatballs reach an internal temperature of 165 to 170ºF.
When potatoes are done, drain and set aside to cool until cool enough to touch.
While potatoes are cool, stir cream and butter over medium low heat in a medium pot until butter has melted and mixture is smooth.
Once potatoes are cool enough to touch, run potatoes through a ricer.
Stir butter and cream mixture into the riced potatoes and beat potatoes until smooth using a whisk or hand mixer.
Stir in black pepper and sea salt and set potatoes aside.
Once gravy has thickened to the preferred consistency, add the Gjetost to the gravy and warm over medium heat until cheese has melted completely.
Stir well and season with salt and pepper, as desired.
Using a large ice cream scoop, spoon two scoops of mashed potatoes onto each plate.
Top potatoes with five meatballs per plate and ladle gravy over top. Serve with lingonberry jam or sauce.