Norwegian Meatballs In Brown Gravy With Pea Puree

This is one of the most traditional Norwegian recipes that I grew up with and which has become a staple in my own family's dinner rotation.
Everyone is always excited when I tell them "kjøttkaker i brun saus" (meatballs in brown gravy) is for dinner. This dish carries with it a lot of nostalgia for most Norwegians. It represents home and family like no other dish I can think of. Everyone claims that their mom's meatballs are the very best, and many recipes are simply titled "Mom's meatballs in gravy". I use the same recipe my mom and grandmother used, which only uses ground beef, but it is also common to mix in some ground pork as well. Traditional sides are boiled potatoes, pea puree or cabbage stew and a dollop of Lingonberry jam. This is the first time that I have made my own brown gravy. I usually use the store-bought gravy mix, as did my mother (and I dare say most Norwegians!). But this home-made gravy turned out delicious; however a little lighter in color than usual. I know there is a coloring agent that can be used to darken the sauce, so I will be on the lookout for that. So here you go kids, this is your mom's best meatballs in brown gravy recipe! Enjoy!

Ingredients for meatballs:
1 lb ground beef
1 egg
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon allspice
2 1/2 tablespoons potato flour (or all-purpose flour)
1/2-3/4 cup milk

Preparation:

I like to use my stand mixer fitted with the paddle attachment to mix the ingredients together, but it works just fine to do it by hand with a spoon too.

In a large mixing bowl, stir meat and egg together. Add spices and flour and stir until completely incorporated. Add milk a little at a time, stirring between each addition until you have a smooth but still pretty firm dough. You do not want it too runny, as the meatballs will not hold their shape when cooking. With a wet soup spoon, shape small balls in your hand, slightly bigger than a golf ball. Flatten slightly. In a large skillet, fry meatballs in butter over medium heat until nicely browned on both sides (3-4 minutes). Transfer to the brown gravy and simmer 10-15 minutes, or until meatballs are cooked through.

Ingredients for gravy:
4 1/2 tablespoons butter
4 1/2 tablespoons flour
1 cup milk, slightly warmed
2 1/4 cups beef broth, warmed
Salt and pepper, to taste
1/4 teaspoon onion powder
Dash of soy sauce

Preparation:

Melt butter in a medium/large pot set over medium heat.

Sprinkle flour over the melted butter and stir until thick and smooth. Continue stirring this "roux" until it takes on a light brown color. Reduce heat to lowest setting and add milk and broth, a little at a time stirring constantly until smooth. Increase heat to medium and bring gravy to a boil. Keep at a gentle boil 10-12 minutes. Season to taste with spices and soy sauce.

Ingredients for pea puree:
1 (12 ounce) bag frozen peas, thawed
1/4 cup chicken broth
2 tablespoons butter
pepper, to taste

Preparation:

Steam the peas in the broth until heated through. Puree in a food processor, or use a handheld immersion blender, until smooth. A few chunks are good. Stir in butter and pepper. Add a little salt if you think it needs it. Serve immediately.

Serves 4