Prune-Stuffed Pork Meatballs with Beet Salad

Name: Prune-Stuffed Pork Meatballs with Beet Salad
Yield: Serves 4
Cuisine: Norway
Ingredients: Beet Salad; 10 prunes, pitted and chopped; 2 to 3 tablespoons unsalted butter; 1 to 2 teaspoons curry powder; ½ cup water; 2½ pounds finely ground pork (about 30 percent fat); 2 teaspoons chopped caraway seeds, crushed; ½ teaspoon freshly grated nutmeg; ½ teaspoon ground ginger; ¼ cup potato starch or all-purpose flour; 2 cups whole milk; 1 sweet apple, such as Golden Delicious, peeled, cored, and chopped; 2 teaspoons fine sea salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

MEATBALLS MADE OF FINELY GROUND PORK ARE TYPICAL NORWEGIAN CHRISTMAS FOOD, OFTEN SERVED ALONGSIDE THE RIBBE, THE PORK RIB ROAST.

I MAKE MY MEATBALLS SPICIER THAN MOST TRADITIONAL VERSIONS. THE MEATBALLS CAN BE MADE 1 DAY IN ADVANCE AND REHEATED JUST BEFORE SERVING.

Ingredients

2½ pounds finely ground pork (about 30 percent fat)
¼ cup potato starch or all-purpose flour

Europe
Norway
Scandinavian
Dinner
Supper
Christmas
Nordic
Scandinavia
Spicy

Method

Combine the ground pork, potato starch, nutmeg, ginger, salt, and milk in a large bowl and mix well with your hands until you have a smooth, thick, sticky mixture.

In a small saucepan, combine the prunes, apple, caraway seeds, curry powder, and ½ cup water. Bring to a boil over medium-low heat.