Ground Beef Meatballs with Roesti and Tomato Sauce

Ground Beef Meatballs with Roesti and Tomato Sauce

Ready in: 1 hour
Yield: 4 servings

For the Roesti:
25 oz (700 g) potatoes
sunflower oil or butter
freshly ground pepper

1. Thoroughly wash the potatoes. Place the potatoes in a large pot of lightly salted water. Bring to a boil and cook until just tender ( but not mushy ) when pierced with a knife, about 10-15 minutes. Drain the potatoes and rinse under cold water. Allow them to cool for a while. Use a knife to peel off the skin. Keep the potatoes refrigerated for at least 15 minutes. Roughly grate the potatoes. (Set 1 potato aside.)

2. Heat 2 tablespoons of sunflower oil or butter in a large non-stick frying pan. Put the grated potatoes into the pan, pressing firmly. Season with salt and pepper. Cook over low heat until crisp and golden on both sides, about 10 minutes. Quarter the Roesti.

For the Ground Beef Meatballs:
17.6 oz (500 g) beef meat
1 onion
1 tablespoon butter
1 mashed potato
1 egg
1 garlic clove
1 handful of fresh dill, parsley
freshly ground pepper
1/2 bun
2 tablespoons flour
1 chili pepper
sunflower oil

1. Wash the chili pepper, cut off the stalk and remove the seeds. Cut the chili pulp into small cubes. Finely chop the garlic and onion. Melt the butter in a large non-stick frying pan. Add the onion, chili pepper and garlic and cook over low heat until softened, about 8 minutes. Season lightly with salt and pepper. Transfer to a bowl and leave to cool.

2. Break the bun into crumbs. Put the bread crumbles into a small bowl and pour over with 1.7 fl. oz (50 ml) of cold water. Let the mixture stand for 1 minute. Rinse the beef meat with cold water. Pat dry with kitchen paper. With a sharp knife, cut the beef into cubes. Put the beef and bread mixture into a meat grinder and mince them together. Mash 1 boiled potato with a fork. Wash the dill and parsley. Pat dry with kitchen paper. Then, finely chop the fresh herbs.

3. In a separate large bowl, combine the ground beef, onion, chili, garlic, egg, chopped herbs, salt, pepper and 1 mashed potato. Use your hands to mix everything until evenly blended.

4. Shape the ground beef mixture into balls, about 4 cm/ 1,5 inches in diameter. Roll them in the flour to coat all over. Shake off any excess flour.

5. Heat 2-3 tablespoons of sunflower oil in a large non-stick frying pan over a medium heat. Add the meatballs and cook, partly covered, until brown and crispy on all sides, about 8-10 minutes. Turn off the heat and set the meatballs aside.

For the Tomato Sauce:
1 garlic clove
1 carrot
1 onion
31,7 oz (900 g) tomatoes
1 tablespoon butter
1 pinch of salt
1 pinch of freshly ground pepper

1. Wash the tomatoes. Put them into a large bowl and pour over with boiling water, enough to cover. Let them stand for 5 minutes. Drain the tomatoes, then peel off the skin and remove the pulp from the seeds. (Reserving the juice.) Sieve the tomato juice into a small bowl. Cut the tomatoes in cubes. Finely chop the onions and garlic. Wash and peel the carrot. Cut into small cubes.

2. Heat the butter in a large non-stick frying pan. When sizzling, add the onions, garlic, carrots; salt and pepper. Cook over a low heat, until softened, about 10 minutes, stirring occasionally. Stir in the tomatoes and tomato juice, bring to a boil, then lower the heat and simmer for 35-40 minutes, stirring occasionally.

Arranging the dish:
Pour the tomato sauce over the Roesti and meatballs. Sprinkle over with chopped dill or parsley. Serve hot.

Per serving:

Energy: 629 kcal / 2633 kJ
Fat: 34,3 g
Carbohydrates: 43,3 g
of which sugars: 11,1 g
Protein: 33 g
Fibre: 8,2 g

Personal note: Always wash the cutting boards and plates, where the fresh meat has been prepared!

#(^ O ^)#

Leave a Reply

Your email address will not be published. Required fields are marked *