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Beef Meatballs in Creamy Sauce with Potato Cakes
Nato Zondagh
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.
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Lunch, Main Course
Cuisine
Global
Servings
1
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.
Keyword
Beef, Potatoes