Komle dinner with lamb and sausage. Here, the single komle at the top right is a side ingredient. In the western region, the kompe is often times the main ingredient.
Alternative names
Ball, klubb, kumle, komle, kompe, potetball
Place of origin
Norway
Main ingredients
Potatoes, flour, butter, meat
Media: Komle
Potetball (also known as ball, klubb, kumle, komle, kompe, raspeball) is a traditional Norwegian potato dumpling.[1] A similar German dish is called Kartoffelklöße.
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) where "kompe" is the most common name, western region (Vestlandet) where the terms "raspeball", "komle", and "potetball" are the most used and middle region (Trøndelag) where it is nearly always called "klubb". 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 as "Komle-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 cooked rutabaga, sour cream, kefir or soured milk, cured meat, brown cheese sauce and even boiled potatoes. A variety of raspeballer is the fiskeball (also called blandaball/blandetball), where minced fish, fresh or salted, is added to the potato dough.[6][7]
^Kulchawik, L. (2015). Trade Shows From One Country To The Next. Page Publishing. p. 220. ISBN 978-1-63417-507-4.
^"Norwegian Potato Dumplings". norway-hei.com. Retrieved December 1, 2019.
^"Norwegian Dumplings (Raspeball, komle or blandeball)". thesocialguidebook. Retrieved December 1, 2019.
^Kenneth P. Carlson. "About Kumle (Norwegian potato dumplings)". kencarlson.org. Retrieved March 1, 2020.
^"Komle-torsdag". feiring.info. Retrieved March 1, 2020.
^"Raw Potato Dumplings (Klubb, Kumle, Kumpe)". Sons of Norway. Retrieved March 1, 2020.
^Grete Svedhaug (17 October 2000). "Fiskeball". NRK. Retrieved March 1, 2020.
Potetball (also known as ball, klubb, kumle, komle, kompe, raspeball) is a traditional Norwegian potato dumpling. A similar German dish is called Kartoffelklöße...
include Polish pyzy, Swedish kroppkaka, Acadian poutine râpée, Norwegian raspeball, German Kartoffelklöße and Italian canederli. Cepelinai with ground meat...
Traditional Norwegian dishes include lutefisk, smalahove, pinnekjøtt, raspeball, and fårikål. A Norwegian speciality is rakefisk, which is fermented trout...
common ingredients in kroppkaka. They are very similar to the Norwegian raspeball, Lithuanian cepelinai and German klöße. And quite similar to the Swedish...
fish or meat with a light egg binding, formed into an egg-like shape Raspeball – Potato dumpling Ravioli – Type of filled pasta Rissole – European dish...
accompaniment to many festive dishes, including smalahove, pinnekjøtt, raspeball and salted herring. In Sweden, rotmos is often eaten together with cured...
include: Rakfisk, smalahove, pinnekjøtt, Krotekake, Kompe (also called raspeball) and fårikål. Several Norwegian authors have been awarded the Nobel Prize...
Gefillde are filled raspeballs from raw and cooked potatoes, which are known as specialities in South-West Germany and Alsace. This dish is one of the...
czorne kluski ("black dumplings"), or kluski polskie ("Polish dumplings"). Raspeball Black noodles "Kluski śląskie (tzw. biołe kluski)". Lista produktów tradycyjnych...
Flatbrød – a Norwegian bread prepared using barley flour, water and salt Raspeball – a Norwegian food made with Barley flour and Potatoes. often served with...