 Komle dinner with lamb and sausage. Here, the singlekomle at the top right is a side ingredient. In western Norway, thekompe is often times the main ingredient. | |
| Alternative names | Ball,raspeball,klubb,kumle,komle,kompe,potetball |
|---|---|
| Place of origin | Norway |
| Main ingredients | Potatoes, flour, butter, meat |
Potetball (also known asball,klubb,kumle,komle,kompe,raspeball) is a traditionalNorwegianpotatodumpling.[1] A similarGerman dish is calledKartoffelklöße.
The main ingredient is peeled potatoes, which are grated or ground up and mixed with flour, usually barley or wheat, to make the balls stick together. Depending on the proportion of potato pulp and different types of flour, the product will have a different taste and texture.[2]
The dish is more common in the southern region (Sørlandet) wherekompe is the most common name, western region (Vestlandet) where the termsraspeball,komle, andpotetball are the most used and middle region (Trøndelag) where it is nearly always calledklubb. In Vestlandet, this dish is traditionally consumed on Thursdays, when it often makes an appearance as "dish of the day" at cafes and restaurants specializing in local cuisine, commonly known askomle-torsdag.[3][4][5]
There are a great variety of regional variations to the dish and the condiments vary locally. They may include salted and boiled pork or lamb meat, bacon, sausages, melted butter, boiled carrots, mashed or cookedrutabaga, sour cream,kefir orsoured milk, cured meat,brown cheese sauce and even boiled potatoes. A variety ofraspeballer is thefiskeball (also calledblandaball/blandetball), where minced fish, fresh or salted, is added to the potato dough.[6][7] Another variety,blodklubb, or blood klub, similar to the Swedishblodpalt, includes pork or beef blood in the dough.[8] Varieties both with and without blood are also found amongNorwegian-Americans, especially in theUpper Midwest. The boiled klubb dumplings may also be subsequently cubed, pan-fried, and served with cream.[9]
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