Mini Veal Meatballs with Köttbullar Sauce and Risotto
- 4 packs (with köttbullar sauce) veal meatballs
Für das Risotto:
- 200 g short grain rice
- 200 g carrots (with celery, parsnips etc. if desired)
- 2 shallots
- 25 g butter
- 500 ml vegetable stock
- 40 g Parmesan, finely grated
- Freshly ground pepper
- Some sea salt
Pre-heat the oven to 180°C (356°F). Place the veal meatballs in a casserole dish with the köttbullar sauce and heat through on the middle shelf for approx. 20 minutes.
Wash, peel and finely dice the carrots and fry lightly in some olive oil. Set aside. Peel and finely dice the shallots and sauté in butter until translucent. Add the rice and steam briefly. Fill up with stock. Simmer over a medium heat for approx. 15 minutes. Stir occasionally Stir in the diced carrots about 5 minutes before the end of the cooking time. Finally, fold the parmesan into the rice and season with pepper and some sea salt.
To serve, put the risotto in a small cup, press down and turn out onto the pre-heated plates. Arrange six meatballs next to each portion of risotto and pour over the köttbullar sauce. Serve immediately.