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–+ servings

Swedish Style Meatballs With Twice Roasted Carrots & Potato Rosti Recipe

by Braam Botha
Click The Stars Below To Rate This Recipe:
5 from 1 vote
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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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