Swedish Tilapia Meatball
PORTION
4
COOKING TIME
-
MINUTES
Ingredients
- Naturally Better Tilapia Filets 200 g
- Onions sautéed 40 g
- Sauteed garlic 15 g
- Chicken egg 1 grain
- Onion oil 2 tbsp
- Bread flour 40 g
- Cornstarch 25 g Salt ¼ tsp
- Black pepper ½ tsp
- Sugar 1 tsp
- Flavoring 1 tsp
- Baking powder ½ tsp
Creamy Sauce ingredients
- Butter 30 g
- Chopped onions 40 g
- Minced garlic 15 g
- Bayleaves 2 sheets
- Wheat flour 15 g
- Salt ¼ tsp
- Pepper powder ½ tsp
- Flavoring ½ tsp
- Broth water 300 ml
- Liquid milk 200 ml
Ingredients for Mashed Potatoes
- Butter 30 g
- Mashed potatoes 300 g
- Liquid milk 150 ml
- Salt ¼ tsp
- Nutmeg powder ¼ tsp
- Flavoring ½ tsp
Supplementary material
- Sauteed vegetables
Instructions
Tilapia Meatballs:
- Finely chop the Tilapia filets and place in a large bowl.
- Add all the other meatball ingredients, mix until smooth.
- Place the Tilapia meatball dough in the refrigerator for 10-15 minutes.
- Remove the dough from the refrigerator, then make it rounds of 25-30 g each.
- Heat a little butter, add Tilapia meatballs. Pan fried until brown.
- Remove and set aside for a while.
Sauces:
- Heat the butter until it melts, sauté the onions and garlic.
- Add bay leaves and flour. Mix randomly.
- Pour in the broth while mixing. Cook over medium heat until boiling.
- After that, add salt, pepper, flavoring, and liquid milk. Mix slowly.
- Cook over medium heat until the sauce thickens, then add the Tilapia meatballs.
- Cook over low heat for 5-6 minutes turn off heat.
Mashed potatoes:
- Heat the butter until it melts, add the mashed potatoes. Mix.
- Give salt, nutmeg powder, flavoring, and liquid milk. Mix slowly.
- Cook over low heat with occasional mixing until fluffy. Turn off the fire.
- Serve Tilapia meatball creamy sauce with mashed potatoes and sauteed vegetables.
