Potato and Carrot Meatballs with Garlic Sour Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potatoes, floury or mainly waxy
- 3 carrot (s), grated
- 100 g flour, possibly more dependin on the size the carrot and the type potato
- 1 egg (s)
- Sesame, for turning the meatballs
- 3 tablespoon oil for frying
- 1 cup sour cream, sour cream or quark
- 2 garlic clove (s), pressed
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cook potatoes with their skin on for approx. 25 minutes until soft. Drain, let cool slightly and peel. Press directly through the potato press while still warm. Add the grated carrots, egg and flour and season with salt, pepper and nutmeg. Knead everything well (I do it in the food processor). It is important not to add too much flour - the mass should be moist but malleable. Don`t be too frugal with salt. The easiest way is to really try the warm potato mixture.
- Shape the mixture into 8 meatballs, press them into the sesame seeds on both sides and slowly fry them in hot oil until light brown. Do not raise the temperature too high, then the sesame will be too dark and will not taste that good. Roasting takes 6 - 7 minutes on each side.
- For the garlic-sour cream sauce, simply season sour cream (or sour cream or quark mixed with milk until creamy) with garlic and salt. Serve with the meatballs. Serve with a fresh salad.
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