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Swedish Meatball with Baroa Puree
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
2 servings
Jimmy Ogro
@jimmy- Ingredients
- Recipe
- ground beef500 g
- slices of crustless loaf of bread3 unit(s)
- whole milk1/2 cup
- egg1 unit(s)
- chopped onion1 unit(s)
- paprika2 teaspoon
- cumin powder2 teaspoon
- nutmeg powder1 teaspoon
- salt1 teaspoon
- black pepper1/2 teaspoon
- Sliced mushrooms100 g
- fresh cream1/2 cup
- butter2 tablespoon
- Baroa potato, cut into cubes400 g
- filtered water250 ml
- whole milk250 ml
- beat the bread in the food processor or chop it well, mix in 1/2 cup of milk and set aside
- cook the onion in a drizzle of olive oil and a little butter until it caramelizes VERY well and set aside
- In a large bowl, mix the meat, bread with milk, egg, caramelized onion and seasonings. beat with a wooden spoon vigorously until obtaining a very homogeneous mass.
- Shape the meatballs in the size of your preference and fry in a thread of olive oil with 1 tablespoon of butter until they are completely golden on the entire surface. Reserve.
- in the same skillet, without washing, add a little more butter, the champignons, let it brown a little and then add the cream, mix well and cook until it thickens a little.
- return the meatballs to the skillet and finish cooking in the sauce.
- for the baroa cream: mix the water and the milk, add the butter and a generous pinch of salt, cook the baroa in this mixture until it becomes soft to process.
- Blend the mixture in a food processor until smooth. taste and adjust salt and pepper if necessary.
- assemble as in the photo with the baroa cream underneath, meatballs in the middle and the creamy mushroom sauce on top.
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