Koftein

Koftein is a colloquial term primarily used in some Scandinavian countries, particularly Norway, to refer to small, often savory, dumplings or meatballs. The exact composition and preparation of koftein can vary significantly by region and family tradition. Typically, they are made from ground meat, such as lamb, beef, or pork, or a combination thereof.

The mixture is usually seasoned with herbs, spices, and sometimes onions or garlic before being formed into small, bite-sized balls or flattened patties. These are then typically cooked by frying, boiling, or baking. Koftein are often served as part of a larger meal, sometimes accompanied by potatoes, gravy, or a sauce. They can also be found in soups or stews. The term is not standardized and may overlap with other dishes like Swedish köttbullar or Danish frikadeller, though koftein are generally understood to be smaller and less formal. In some contexts, particularly in home cooking, the term might also encompass vegetarian variations made with ingredients like vegetables, grains, or legumes, although meat-based koftein are more common.