tannkjøttkake

Tannkjøttkake, literally translating to "gum cake" in Norwegian, is a traditional dish found in some parts of Norway. It is a type of meatball or kake (cake) made primarily from ground meat, often a mixture of pork and beef, mixed with finely chopped onions, flour, egg, and seasonings. The texture is typically softer and more yielding than a standard meatball due to the preparation method and ingredients.

The term "tannkjøttkake" is thought to derive from the dish's characteristic soft, almost mushy consistency, reminiscent of gum tissue. This soft texture is achieved through thorough mixing and often a longer, gentler cooking process, usually simmering in a broth or gravy.

Tannkjøttkake is commonly served as a main course, accompanied by boiled potatoes, a rich brown gravy (brun saus), and sometimes lingonberry jam or pickled vegetables. It is a staple in home cooking and has been a comfort food for generations in certain Norwegian communities. While not as widely known as some other Norwegian dishes, it holds a special place in regional culinary traditions. Recipes can vary slightly from household to household, with some adding a touch of cream or milk to the mixture for added richness.