Can I make this stew ahead of time?
Yes, the stew can be made a day in advance. The flavors often deepen overnight. Reheat gently on the stovetop.
LUNCH
Norwegian Meatball and Potato Stew with Lingonberries
This hearty Norwegian stew combines tender meatballs and potatoes in a savory gravy, brightened by the tart sweetness of lingonberries. It's a comforting and flavorful meal perfect for a chilly day.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine ground beef, bread crumbs, milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently until just combined, then form into 1-inch meatballs.
02
Melt 1 tablespoon butter in a large pot or Dutch oven over medium-high heat. Brown the meatballs in batches until golden on all sides, about 5-7 minutes per batch. Remove meatballs and set aside.
03
Add the chopped onion to the same pot and cook over medium heat until softened, about 5 minutes. Sprinkle in the 1/4 cup all-purpose flour and cook, stirring constantly, for 1 minute to create a roux.
04
Gradually whisk in the 2 cups beef broth, ensuring no lumps. Bring the mixture to a simmer, stirring occasionally, until the gravy thickens, about 5 minutes.
05
Return the browned meatballs to the pot. Add the diced potatoes. Reduce heat to low, cover, and simmer for 20-25 minutes, or until potatoes are tender and cooked through.
06
Stir in the 1/2 cup lingonberry jam. Cook for another 2-3 minutes, allowing the flavors to meld. Taste and adjust seasoning if necessary.
About This Recipe
This hearty Norwegian stew combines tender meatballs and potatoes in a savory gravy, brightened by the tart sweetness of lingonberries. It's a comforting and flavorful meal perfect for a chilly day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of nutmeg or allspice to the meatball mixture. If you prefer a thinner gravy, add a little more beef broth until desired consistency is reached. Serve immediately for best results.
Easy Substitutions
Ground pork or a mix of ground beef and pork can be used for the meatballs. Cranberry sauce can be substituted for lingonberry jam, though the flavor profile will be slightly different. Sweet potatoes can replace regular potatoes for a sweeter stew.
Storage & Reheating
Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed to loosen the gravy.
Serving Suggestions
Serve this hearty stew with a side of crusty rye bread to soak up the delicious gravy. A simple green salad with a light vinaigrette would also complement the richness of the stew. For a more traditional Norwegian experience, offer extra lingonberry jam on the side.
Common Mistakes
Overmixing the meatball mixture, leading to tough meatballs. Not browning the meatballs sufficiently, which can result in less flavor. Not cooking the flour in the roux, leaving a raw flour taste in the gravy. Adding all the broth at once, which can create a lumpy gravy. Overcooking the potatoes, making them mushy.
Frequently Asked Questions
What if I can't find lingonberry jam?
Cranberry sauce (preferably less sweet) is the best substitute, though the taste will be slightly different. You could also use a mix of cranberries and a touch of red currant jelly.
Can I freeze this stew?
Yes, this stew freezes well. Allow it to cool completely, then transfer to an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
MORE TO KNOW
The key to tender meatballs is not to overmix the meat mixture. Overmixing can lead to tough meatballs. Gently combine the ingredients until just incorporated. Browning the meatballs before simmering helps to lock in their juices and adds a rich, caramelized flavor to the stew base. The roux (flour and butter mixture) is crucial for creating a smooth, thick gravy; ensure you cook the flour for a minute to remove any raw flour taste before adding the broth.
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