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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.
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Prep Time:
30
minutes
minutes
Cook Time:
1
hour
hour
Total Time:
1
hour
hour
30
minutes
minutes
Course:
Lunch, Main Course
Cuisine:
Swiss
Keyword:
Beef, Carrots, Pork, Potatoes
Servings:
1
Author:
Nato Zondagh
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.
Tried this recipe?
Let us know
how it was!