Swedish Style Meatballs with Twice Roasted Carrots & Potato Rosti
If you're looking for a hearty meal that will fill and satisfy you, you've come to the right place! Try making these Swedish Style Meatballs.
Ingredients
For the Meatballs
- 15 g White Onion Finely chopped
- 10 ml Olive Oil
- 100 g Beef Mince
- 100 g Pork Mince
- 10 g Breadcrumbs
- 0.5 Egg
- 1 g Ground Cardamom
- 1 g Smoked Paprika
- 2 g Tumeric
- 1 g Fine Salt
For the Gravy
- 13 g Butter
- 11 g Cake Flour
- 0.25 g Brown Sugar
- 30 ml Sour Cream
- 1 g Tumeric
- 1 g Fine Salt
- 2 g Parsley Finely chopped
For the Roasted Carrots
- 11 g Carrot Sticks
- 5 ml Olive Oil
- 5 ml Dried Yeast
- 1 g Tumeric
- 1 g Fine Salt
- 10 g Butter
- 5 g Bamboo Shoots
- 2 g Parsley Finely chopped
For the Potato Rosti
- 200 g Potato Grated
- 10 g White Onion Grated
- 6 g Butter
- 1 g Tumeric
- 1 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 Gravy
- Melt butter in a pan. Whisk in flour to make a slighly 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 Roasted Carrots
- Spread the carrots on a baking tray. Drizzle with olive oil & stir to coat.
- Roast for 10 minutes @ 240'C until dark brown, even a bit burnt on the edges, but not fully tender.
- Transfer to a bowl & leave to cool slightly. Add vinegar, salt & pepper. Leave to marinade for a few minutes.
- Spread carrots out on a baking tray again, dab with bits of butter, sprinkle with sugar & roast @ 180'C until caramelised & tender.
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.