2026 Oscars Tasting Menu: Sentimental Value

Mangia McCann
11 hours ago
2 min read

Foreign films knocking it out of the park again. I don’t know how, but, it always seems foreign films are better at capturing the human condition. Perhaps because they know how to live life better than Americans (that’s my only working theory). This movie follows a woman’s struggles: intimacy issues, connecting with her father, depression, and I loved it. I hope it wins. This, Hamnet, and Train Dreams were my top 3 movies - I hope one of them takes home the Oscar for best picture; we’ll see on Sunday.

To match the film’s heavy nature, I wanted to match that on the plate and made one of Norway’s heaviest meals. I also set it up as a nod to a famous Ikea dish. If you’re astute, you’ll know that Ikea is based in Sweden. But there was a funny line in the movie about an item from Ikea and I wanted to marry the two concepts. Also, you’ll note Norwegians like their meatballs a bit bigger than Swedish style.

Kjøttkaker - Norwegian Meatballs

Meatballs

1 package (~1 lb) ground meatball mix (beef, pork, and veal)
3 tbsp cornstarch
½ tsp each ground allspice, ginger, and nutmeg
⅔ cup heavy cream

Gravy

1 stick of butter
½ cup flour
1 qt beef stock
2 tsp beef/veal demiglace
¼ cup heavy cream
Dash of ground allspice and nutmeg

In a large bowl, combine the cream with the spices and cornstarch. Whisk until there is no visible dry starch remaining.

Add in the meat mix in large pieces and season with kosher salt and black pepper.

Mix thoroughly with your hands, for about a minute, then form the mixture into 8 meatballs.

In a large stainless steel skillet, set over medium-high heat, cover the bottom with a ¼ inch of canola oil.

Once the oil is beginning to ripple, add in the meatballs and brown all over, adjusting the heat down after the first few minutes to not overcook.

Cook the meatballs for about 10 minutes, then remove them to a plate.

Discard the cooking oil and return to the burner, leaving any brown bits in the pan, and add the butter.

Once the butter has melted, sprinkle on the flour, and whisk to combine. Cook over medium heat for about 5 minutes or so, wicking frequently to prevent burning.

After the roux is medium-brown in color, pour in the stock and whisk until combined.

Add in the demiglace and cream, along with spices, and season with salt and pepper. Whisk once more to combine.

Once the gravy comes to a simmer, add in the meatballs and cook for about 5 minutes, basting with the gravy from time to time.

Serve over mashed potatoes or butter noodles, and with some lingonberry jam/preserves.