Saturday, 19 November 2016

Meatballs á la Lindström - beef and beetroot meatballs with rosemary are comfort food at its best (gluten-free)

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Meatballs á la Lindström are cooked in beetroot sauce. Juicy, vibrant and packed with herbs they're comfort food at best!

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So... winter has arrived at my side of the hemisphere. Not cool. Or well, too cook for me. I'm not cut out for cold and snow yet every single year I find myself equally amazed by this regularily occcurring phenomenon. This year, however,  I'm setting an alarm for next year. 

Brace yourself.
Winter is coming. 
Leave the country and never return. 

In the meanwhile I'll just try to make the most of it. I'll light the candles, hide under my duvet with Netflix (Gilmore girls - you can't hit that screen soon enough!) and keep myself warm with this comforting dish.

Which, in all honesty, is sort of exactly what I have been doing this past week already...

See you guys in 6 months!

Meatballs á la Lindström:

depending on the size 22-24 pcs

1 small onion,finely chopped
400 g ground meat
2 large beetroots (á 150 g), boiled and peeled
2 tbsp finely chopped fresh rosemary (or thyme)
2 tbsp finely chopped cornichons (or capers)
1 egg
1 tsp black pepper
1/2 tsp salt

Butter/ oil for frying


1 small onion
1 beetroot (á 150 g), boiled, peeled and pureed
2 tbsp tomato concentrate
1 tsp sugar
1/2 l stock (stock cube disslved in beets' cooking water)
2 sprigs of rosemary (or a couple of sprigs of thyme)
1/4 tsp ground allspice
1/2 tsp black pepper
1/2 tsp salt

In case you're using raw beets,start by boiling them first for about an hour until done. Don't discard the water - dissolve the stock cube into it, adding water as needed. Let the beets cool down a bit and pull off the skin. Grate two of them and pure the third. The easiest option is, of course, to use pre-cooked ones if you can get your hands on them. 

Sauté onion in butter or oil in a pan or coated pot until soft and translucent. Let cook and combine with the rest of the meatball ingredients. Knead into a smooth dough and leave to set in the fridge, covered, for half an hour. In the meanwhile prep the sauce.

Sauté the remaining onion in butter or oil in a pan or coated pot until soft and translucent. Add pureed beey and tomato concentrate; herbs and sugar. Stir until smooth and add stock. Bring to boil and season. 

Roll the mixture into evenly sized meatballs and drop into the sauce to cook. Simmer, covered, for hald an hour. Serve.

And what better to serve this with than  the perfect potato mash that will make you cry which you'll find on the previous blog post.

For a wine pairing you'd do well with this New Zealand Pinot Noir I paired with my previous beef á la Lindström recipe!

And don't forget to share: what are your secret culinary weapons in warding off the cold? 




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