Raspeballer, also called Komle or Klubb depending on the region, are a traditional Norwegian specialty made from grated potatoes. These meatballs, which are reminiscent of gnocchi in their consistency, are often served as a main dish with salted pork, sausages or smoked bacon, and accompanied by vegetables. Originating from rural regions, this dish is a staple of Norwegian tables, where it is appreciated for its simplicity and nourishing nature.
Ingredients
Preparation
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Prepare the potatoes: Finely grate the raw potatoes and place them in a clean kitchen towel. Squeeze firmly to remove excess water, then transfer the grated potatoes to a large bowl. Add the cooked mashed potatoes.
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Prepare the dumpling dough: Stir in the rice flour, cornstarch and salt. Mix well to obtain a homogeneous paste. If the mixture is too dry, add a little water or an egg for more binder. The consistency should allow the formation of compact balls.
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Shape the Raspeballer: With lightly moistened hands, form balls the size of a golf ball. Place them on a plate, spacing them slightly apart.
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Cook the meatballs: Bring a large pot of salted water to a boil. Carefully drop the meatballs into the boiling water and reduce the heat to medium-low. Cook for about 30 minutes, until the meatballs rise to the surface and are firm to the touch.
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Prepare the side dishes: While the meatballs are cooking, brown the pieces of salted pork or smoked bacon in a pan until crispy. You can also cook smoked sausages to accompany the Raspeballer.
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Serve: Raspeballer are served hot, accompanied by crispy pieces of pork or smoked sausages. Serve them with rutabaga or carrot puree for a complete meal.
Note
- For a more rustic version, some add a piece of salted meat directly inside the meatballs before cooking.
- Raspeballer can also be served with a melted butter sauce and fresh herbs for a fresh touch.
gluten-free Norwegian gnocchi recipe, gluten-free Raspeballer recipe
