Oppskrift: Eksotisk Elgboller – Recipe: Exotic Moose Meatball

A Frog in the Fjord: One Year in Norway Book

If my grand mother had moose meat available where she lives (Paris), this is how she would cook Norwegian’s famous elgboller (moose meatballs). The recipe of meatballs is inspired by Moroccan and Algerian and French cuisine. (Cette recette existe aussi en francais).

I made these in Oslo and my Norwegian friends who tasted them said it was totally “unorsk”, unnorwegian, but very good. They couldn’t stop eating them. Hopefully you’ll love it too!


1 kg moose meat
1 yellow onion
2 or 3 eggs (depending on their size)
1 potato
2 hand-fulls of minced coriander leaves
two or Three leaves or rosemary or thyme (this has quite a strong taste and is optional)
50 g of capers
salt and pepper
cooking oil (preferably not olive oil)

You will also need:
half a jar of cranberry jam (tyttebær syltetøy)
500 g of frozen green peas


1. In a big bowl, mix the meat, the eggs, the minced coriander and the minced onion with your hands. Grate a potato and add it to the mix. Add salt and pepper and the minced leaves of rosemary or thyme.


2. Shape meatballs with your hands and make sure you press them well, for example in a flat and round shape. Make sure there is no air inside so that they don’t disentegrate in the pan.

3. Heat oil in a pan, so that the oil is covering a layer of around 0,5 cm in the pan. When the oil is very hot, dispose the meatballs delicately in the pan and heat around 8 minutes on each side. The meat needs to be very cooked inside before you take them out. When they are ready put them aside (on tissues for example) and lay the remaining raw meatballs in the pan (you might have to do 3 or 4 rounds depending on the size of your pan).


5. Put water to boil with a bit of salt and when boiling add the grean peas for a few minutes until they are cooked but still crunchy. If you need to heat all this (meatballs and peas) you can either put everything in a big pot, style Le Creuset (thick so that nothing burns).

6. Serve with crannbery jam (ideally with cranberries you picked yourself, which you mixed with a fork with high dosis of sugar 🙂

Bon appétit! (I know, this doesn’t look too good. By the time I realised I needed to take a picture of the plate for this blog I had eaten everything in my plate. Sorry for the presentation, but it was too good!! If you make better pictures send them to me)


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