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Swedish Style Meatballs with Twice Roasted Carrots & Potato Rosti
Nato Zondagh

Swedish Style Meatballs with Twice Roasted Carrots & Potato Rosti

5 from 1 vote
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
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 1
Course: Lunch, Main Course
Cuisine: Swiss
Ingredients Method

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

Method
 

For the Meatballs
  1. Heat half of the olive oil in a large pan & fry onions over medium heat for 2-3 minutes.
  2. In a large bowl, combine all the remaining ingredients & cooked onion.
  3. Mix everything until well combined then divide into 40g portions.
  4. Roll into balls with oiled hands.
  5. Heat the remaining olive oil in a frying pan. Add meatballs, in batches, cooking until all sides are browned.
  6. Set aside (will continue cooking in gravy).
For the Gravy
  1. Melt butter in a pan. Whisk in flour to make a slighly brown roux.
  2. Gradually whisk in chicken stock & cook over medium heat. Whisk constantly for about 2 minutes until slightly thickened.
  3. Stir in sour cream, salt, pepper & parsley.
  4. Add meatballs to the sauce, reduce heat & cook for about 10 minutes.
For the Roasted Carrots
  1. Spread the carrots on a baking tray. Drizzle with olive oil & stir to coat.
  2. Roast for 10 minutes @ 240'C until dark brown, even a bit burnt on the edges, but not fully tender.
  3. Transfer to a bowl & leave to cool slightly. Add vinegar, salt & pepper. Leave to marinade for a few minutes.
  4. 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
  1. Place grated potato & onion in a colander. Use your hands to squeeze out as much excess liquid as possible.
  2. Transfer to a bowl & add melted butter & seasoning. Stir to combine.
  3. Add enough oil to a large to reach a depth of 1 cm & place over medium heat.
  4. Spoon 1/2 cup portions of potato into oil & use spatula to flatten into a disc.
  5. Fry for 3-4 minutes on each side until golden brown & cooked through.