Norwegian Meatballs with Mashed Rutabaga

Meatballs are very Scandinavian. I have no idea why: I must have been at home sick the day they taught us why the meatball is connected to our heritage. The Swedes have small meatballs that they serve with lingonberry jam and cream sauce, the Danes serve theirs with beet salad, and Norwegians have a larger version that we serve with mashed rutabaga, potatoes, and gravy. I’ll let you in on a little secret: The Norwegian ones are the best!

This is my version of my mother’s recipe.

Serves 4

• 1½ pounds ground beef
• 2 tablespoons unbleached all-purpose flour
•   Salt and freshly ground pepper
• ¼ teaspoon ground ginger
•   Pinch of freshly grated nutmeg
• ½ cup whole milk, plus 1 cup whole milk, warmed
• 1 large rutabaga, peeled and cut into cubes
• 4 tablespoons (½ stick) butter
•   Brown Gravy (recipe follows)

1. Mix the beef, flour, 1½ teaspoons salt, ¼ teaspoon pepper, the ginger, and the nutmeg in a large bowl.

2. Add the milk and mix until the mixture is smooth.

3. Form into 8 large meatballs.

4. Place the rutabaga in a large saucepan of salted water, bring to a boil, and simmer until soft, about 15 minutes.

5. Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium-high heat and brown the meatballs on all sides, about 4 minutes per side. Reduce the heat to low, cover, and cook until heated through, 5 to 8 minutes.

6. Drain the rutabaga and mash with the remaining 3 tablespoons butter and the 1 cup warmed milk. Season with salt and pepper.

7. Serve the meatballs with the mashed rutabaga and the gravy.

Brown Gravy

Serves 4

• 2 tablespoons butter
• 2 tablespoons unbleached all-purpose flour
• 1½–2 cups beef stock, warmed
•   Salt and freshly ground pepper

1. Melt the butter in a medium saucepan over medium heat.

2. Add the flour and stir well.

3. Add the warm stock a little at a time and cook, stirring constantly with a whisk, until it gets nice and thick, about 5 minutes.

4. Season with salt and pepper and serve with the meatballs.