Kjøttkaker (Norwegian Beef Meatballs with Brown Gravy)

• 150 ml Whole milk
• 1 medium Yellow onion
• 600 g Minced beef
• ½ tsp Ground nutmeg
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 35 g Plain flour
• 50 g Unsalted butter
• 500 ml Beef stock
• 120 ml Double cream

1. Pour the milk into a large bowl. Finely grate the onion into the milk and leave for 5 minutes to soften the flavour.
2. Add the minced beef, nutmeg, salt, pepper and 15 g of the flour to the bowl. Mix well until the mixture looks slightly sticky and holds together when pressed.
3. With damp hands, shape the mixture into 8 large, slightly flattened meatballs. Set them on a plate while you heat the pan.
4. Melt 25 g of the butter in a large frying pan over medium heat. Fry the meatballs in batches for 3 to 4 minutes per side until well browned, adding a little more butter as needed so the pan does not dry out.
5. Return all the meatballs to the pan. Pour in the beef stock, bring to a gentle simmer, then cover and cook for 10 minutes until the meatballs are cooked through.
6. Lift the meatballs onto a warm plate, leaving the cooking liquid in the pan. Melt the remaining 25 g butter in the pan, then whisk in the remaining flour and cook for 1 minute until it smells lightly nutty.
7. Whisk the pan liquid into the roux a little at a time until smooth, then simmer for 3 to 5 minutes until glossy and lightly thickened. Stir in the double cream and warm gently for 1 to 2 minutes without boiling, then return the meatballs to the gravy to heat through.

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