Hangry Beef Recipes Beef Meatballs in Creamy Sauce with Potato Cakes

Beef Meatballs in Creamy Sauce with Potato Cakes

Beef meatballs drenched in a creamy sauce served with the best things on earth: potato cakes! Well done if you made it through without drooling.

Beef meatballs drenched in a creamy sauce served with the best things on earth: potato cakes! If you made it through that sentence without drooling a little…we applaud you.

This recipe might not seem like the most healthy option, we know, but sometimes you deserve to give in to those cravings! This dish has three components that will be focused on: the meatballs, the creamy gravy, and the potato cakes

The flavour of the meat really comes through strongly with added cardamom and smoked paprika. Turmeric is added to all three components, really binding the flavours together. And if possible, use fresh parsley in the creamy gravy to really enhance that parsley flavour.

CHEF’S TIP FOR BEEF MEATBALLS

Before you start forming your meatballs, make sure that all ingredients are as cold as possible. This will give you more time before the fat from the meat starts breaking down and melting and your balls start losing their shape. Also, remember to let your precooked items cool down before adding them to the meatball mixture. In this recipe’s case, you will let the precooked onions cool down before mixing them in with the rest of the meat mixture.

Check out our Crunchy lamb meatballs with yellow yoghurt sauce recipe for some different meatball optios.

Beef Meatballs in Creamy Sauce with Potato Cakes

Beef Meatballs in Creamy Sauce with Potato Cakes

Beef meatballs drenched in a creamy sauce served with the best things on earth: potato cakes! Well done if you made it through without drooling.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Lunch, Main Course
Cuisine: Global
Keyword: Beef, Potatoes
Servings: 1
Author: Nato Zondagh

Ingredients

For the Meatballs

  • 7.5 g White Onion Finely chopped
  • 5 ml Olive Oil
  • 50 g Beef Mince
  • 50 g Pork Mince
  • 5 g Bread Crumbs
  • 0.25 Egg
  • 0.5 g Ground Cardamom
  • 0.5 g Smoked Paprika
  • 1 g Tumeric
  • 0.5 g Fine Salt

For the Meatball Gravy

  • 5 g Butter
  • 4 g Cake Flour
  • 0.125 g Brown Sugar
  • 15 ml Sour Cream
  • 0.5 g Tumeric
  • 0.25 g Fine Salt
  • 1 g Parsley Finely chopped

For the Potato Rosti

  • 100 g Potato
  • 5 g White Onion
  • 3 g Butter
  • 0.5 g Tumeric
  • 0.5 g Fine Salt

Instructions

For the Meatballs

  • Heat half of the olive oil in a large pan & fry onions over medium heat for 2-3 minutes.
  • In a large bowl, combine all the remaining ingredients & cooked onion.
  • Mix everything until well combined then divide into 40g portions.
  • Roll into balls with oiled hands.
  • Heat the remaining olive oil in a frying pan. Add meatballs, in batches, cooking until all sides are browned.
  • Set aside (will continue cooking in gravy).

For the Meatball Gravy

  • Melt butter in a pan. Whisk in flour to make a slightly brown roux.
  • Gradually whisk in chicken stock & cook over medium heat. Whisk constantly for about 2 minutes until slightly thickened.
  • Stir in sour cream, salt, pepper & parsley.
  • Add meatballs to the sauce, reduce heat & cook for about 10 minutes.

For the Potato Rosti

  • Place grated potato & onion in a colander. Use your hands to squeeze out as much excess liquid as possible.
  • Transfer to a bowl & add melted butter & seasoning. Stir to combine.
  • Add enough oil to a large to reach a depth of 1 cm & place over medium heat.
  • Spoon 1/2 cup portions of potato into oil & use spatula to flatten into a disc.
  • Fry for 3-4 minutes on each side until golden brown & cooked through.
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