Savory Meatballs with Garlic Cream
- 500g / 1 pound carrots, peeled and sliced
- 250g / 2 medium yellow onions, chopped
- 30g / 2 tablespoons paprika powder
- 30g / 6 garlic cloves, minced
- 60ml / 1/4 cup olive oil
- Salt and pepper to taste
- 1kg / 2 pounds potatoes, peeled and diced
- Pickled red beets (optional)
- 450g / 1 pound white cabbage, shredded
- 450g / 1 pound sausages (such as Italian sausage or bratwurst), sliced
1. Preheat the oven to 375°F or 190°C.
2. In a large bowl combine diced potatoes, chopped onions, sliced carrots, and shredded white cabbage.
3. Heat olive oil in a large skillet over medium heat then add sliced sausages and cook until browned on both sides, about 5 minutes per side. Remove the sausages from the skillet and set them aside.
4. Add minced garlic to the same skillet and sauté for 1-2 minutes until fragrant.
5. Add the potato and vegetable mixture to the skillet stirring to combine with the garlic and oil. Cook for 10-12 minutes or until the vegetables are tender.
6. While the vegetables are cooking prepare the garlic cream sauce. Combine cooked garlic, sour cream, and a pinch of salt and pepper in a blender or food processor. Blend until smooth.
7. To serve place the cooked sausages on a plate, top with the garlic cream sauce, and serve alongside the sautéed vegetables and pickled red beets if desired.
- oven
- large skillet
- blender or food processor
- cutting board
- knife
- spoon
- serving plates
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