Norwegian Classic: Meatcakes in Brown Sauce

Start by boiling the potatoes. Add the carrots later, as they take less time to cook. Let them boil for a few minutes before reducing the heat and just letting them simmer.

For the meatcakes:
Put the ground beef in a bowl with salt. Add the eggs, the ginger, the nutmeg and the milk. With a fork, blend it all in, until the dough is a one mass. You might want to get in there with your hands.

Chop up the onions, coarsely. Set aside.

Form about 20 meatcakes with your hands. Add the butter to a pan. Add the onion and the meatcakes. Cook the meatcakes until golden, about 6-7 minutes on each side. Add salt and pepper after, to taste.

For the sauce:
In a kettle, melt the butter. Add the flour and whisk it in. Whisk constantly for about 1 minute. Add the milk and let it boil. Stir it occasionally. Add a little water and let it boil up again. Do this again and again, until you have the consistency of the sauce that you want. Add the stock, the brown food coloring and the drippings from the frying pan. Salt and pepper to taste.

Plate the meatcakes, potatoes and carrots. Top with sauce and serve with cranberry jam.