Raspeball

Name: Raspeball
Yield: 2 servings
Cuisine: Norwegian
Ingredients: 1kg potatoes, grated raw; 1 cup flour; 200g salted pork, cubed; Bacon, for serving

Raspeball/RAHS-peh-bahl/

Also known as: Komle

About this dish

Dense potato dumplings, often studded with a small piece of salted meat, boiled and served with bacon and sausage.

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Ingredients

🥔1kg potatoes, grated raw

🌾1 cup flour

🥩200g salted pork, cubed

🥓Bacon, for serving

Method

Serves 2

Grate the raw potatoes and squeeze out excess liquid.

Mix with flour and a little of the potato starch to form a dough.

Shape into balls, tucking a small piece of salted pork inside each.

Boil gently for about an hour until cooked through.

Serve with bacon, sausage, and melted butter.

✓ What Makes it Authentic

Raspeball is a traditional Norwegian potato dumpling, especially popular in western Norway, known by various regional names.

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