Grated Potato Balls and Smoked Pork Knuckle

Traditional Norwegian grub at its best. Recipe found on
Grated Balls and Smoked Pork Knuckle

It’s the same if you call the grated balls Komle, Potetball or Klubb; This is cheap and delicious Norwegian traditional food.

Grated balls:

800 g [1,75 lb] potatoes, 600 g [1,3 lb] raw
+ 200 g [0,45 lb] boiled
100 g [3,5 oz] barley flour
30 g [1 oz] flour
1 teaspoon salt
Pork knuckle with vegetables:
1 smoked pork knuckle
1.5 l [3 pt] water
1 onion
2 bay leaves
2 parsley sprigs
1 thyme sprig
0.5 tsp pepper
1 rutabaga
4 carrots
1 tablespoon dill, fresh


[1] Place the pork in a saucepan, add water until the meat is covered. Add bay leaves, thyme, parsley and the onion. Sprinkle with pepper and bring to a boil. Let the pork simmer at low heat for about 1 hour until the meat loosens from the bone. Cut the carrots and rutabaga into suitable pieces and add them to the pork for the last 20 minutes of cooking time.

[2] Peel the potatoes and cook one third of them in water. Grate the rest of the potatoes. Mix the grated potatoes with the mashed potatoes and mix in flour and salt. The mixture should have the consistency of a loose bread dough.

[3] Remove the pork and vegetables from the saucepan. Form balls from the potato mixture with a tablespoon. Drop the balls into the boiling broth and let them simmer for about 40-50 minutes or until they rise to the surface. Clean the meat for bones and put it and the vegetables back into the broth. Season with pepper and add finely chopped dill. If desired,  the broth can be thickened with 1 tablespoon flour mixed with cold water or melted butter.