This dish is typical of the dinners here in Norway in the early sixties.
Even the dinnerware and tablecloth are typical for the sixties – Ted
400 g [0,9 lb] of meat dough
(preferably a mixture of beef and veal)
1 tablespoon potato starch
1 dl [0,2 pt] milk
Salt and pepper
1 tablespoon butter
2 tablespoons flour
4 dl [0,8 pt] broth
1 dl [0,2 pt] milk or cream
1 tablespoon finely chopped browned onion
2-3 tablespoons tomato puré
 Work the ground meat with potato starch, salt and pepper, add eggs and stir in the milk. Form the mixture into oblong thick patties.
 Brush the fryingpan well with butter and fry the frikadelles crispy, then lower the heat and let them fry on low heat till they are done. Broccoli tastes good with this dish.
 Make a light sauce with the butter, flour and broth. Add the browned onion and taste the sauce with tomato puree.