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Meet Siri

  • A pie-lovin', bread-risin', apron wearin' expatriate living the good life on the west coast of Norway

Blogs From the Kitchen- in English

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May 22, 2011


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They sound yummy. They would be really nice with a casserole too. We are heading into winter, so prime time for comfort food in this household. I usually make spaezle to have with casseroles, but klubb would be a nice change. Thanks for sharing. Jacinta


such an awesome post Siri ! enjoyed reading it this sunday morning. I would love to try this... your description sounds so enticing...!


It's actually one of those things that what you eat with it, depends on where in Norway you're from. My father is from the south of Norway, and the balls would actually have a small piece of salted meat inside (so-called dupp/dott) and have sugar on top. My mother is from the South-Western coast, and would have them plain, with rutabagas (mashed or cooked) and salted lamb, and butter melting on top.

Their offspring ended up enjoying the dish with both melted butter AND sugar. (Something that isn't lessening the calorie content, but making it Oh-so-tasty)


Jacinta- Judging by the looks of the snow and frost in our latest post, this is the perfect dish for you family! Maybe I should have emphasized what a heavy meal klubb is- it fills up your belly and sticks to your ribs like nothing else. Not sure if you want to have too many side dishes with this other than a little meat (although certainly not necessary) and some steamed root vegetables.

Maya- Thanks! Do try it!

Anne- That's very true. I should have mentioned the option of the sugar and sirup topping. I guess it was something I forgot about since I've never eaten klubb that way myself and just don't think it's right to put something sweet on top! What area is your mother from? I'm guessing it's somewhere not too far from us.


Again you are making me drool! My father, a Bergenser, called them raspeballer and would make them about once a month. My wife does a respectable job re-creating his recipe, but I usually have to do something really special to get her to think of it. I better get moving!

Caterina B

I hadn't thought about Klubb for a long time.
My mother, who passed away last New Years Eve, used to make them whenever we had a hambone left over from a roast ham. She simmered the dumplings in the ham broth. I always thought you had to have a ham to make these. I loved them as a kid and now my mouth is watering thinking about them! I will try to make some soon. We always ate them with butter, salt and pepper. Delicious! (we also fried in butter any leftover ones the next day and I agree, they are even better leftover.


Jon- I think Raspeballer must be the most common name for these (or at least the best known). If you go to the grocery store and by (gasp!) one of the freeze dried bags of klubb, it will say "Raspeballer" on the top. I am on a mission to teach my dad to make klubb and have it be his one signature dish (the man DOES NOT cook!) Maybe you should make it yours too so you can have them whenever you want?

Caterina- Hambone is a good idea! It would do the same thing as the pork hock- I just really like the deep smokey flavor from the hock. It seems those who grew up with klubb are the most die-hard fans. I like them a lot, but never really had them until coming to Norway for the first time 8 years ago.

Ok, you're tempting me. The only place I have tried raspeballer was in the Haukeland sykehus and I just couldn't get them to go down. I suppose I out to give them another try -- at least a home-made try!

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Marion Tysnes

This is the soul-food of my childhood - my grandmother from the West Coast of Norway cooked them to perfection. They are almost even better if you fry them in pieces as left-overs the day after :)

Thank you for this nice posting - I will make balls very soonish!

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