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Swedish Style Meatballs With Twice Roasted Carrots & Potato Rosti

I don’t care what you have to say about your grandmother’s recipe for meatballs unless your grandmother is a Swede. The Swedes are the uncontested winners of the world’s best meatballs. Stop doing what you are doing, get rid of your meatball recipes and get to work on this one! Learn how to make Swedish style meatballs with twice roasted carrots & potato rosti by reading the recipe below!

The most important thing to keep in mind is DON’T OVERCOOK THE MEATBALLS. There is nothing I hate more than a dried-out meatball, no amount of sauce can save a dry meatball. So please don’t do this and start a war with Sweden. 

Swedish Style Meatballs With Twice Roasted Carrots & Potato Rosti Recipe

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5 from 1 vote
PREP TIME 20 mins
COOK TIME 15 mins
COURSE Main Course
CUISINE sweden
SERVINGS 4 people

Equipment

Ingredients
  

For The Meatballs

  • 60 g White onion (finely chopped)
  • 40 ml Olive oil
  • 400 g Minced beef
  • 400 g Minced pork
  • 40 g Breadcrumbs
  • 2 Eggs
  • 2 g Ground cardamom
  • 2 g Smoked paprika
  • 2 g Turmeric
  • 2 g Fine salt

For The Meatball Gravy

  • 52 g Butter
  • 44 g Cake flour
  • 1 g Brown sugar
  • 500 ml Water for stock
  • 80 ml Sour cream
  • 2 g Turmeric spice
  • 2 g Fine salt
  • 8 g Fresh parsley

For The Roasted Carrots

  • 44 g Carrots (sticks)
  • 20 ml Olive oil
  • 20 g Dried yeast
  • 2 g Turmeric
  • 2 g Fine salt
  • 40 g Butter
  • 20 g Tin Bamboo shoots
  • 8 g Fresh parsley (finely chopped)

For The Potato Rosti

  • 800 g Large potatoes (grated)
  • 40 g White onion (grated)
  • 24 g Butter
  • 2 g Turmeric
  • 2 g Fine salt

Method
 

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 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 caramelized & 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.
Chefs Tips
Nutritional Information
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All I can say, after you’ve tried this recipe is — I told you so!

Swedish Style Meatballs With Twice Roasted Carrots & Potato Rosti

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