Instructions
Follow the steps and taste along the way.
Roast the potatoes
Preheat the oven to 220 °C. Wash the potatoes, cut them into wedges, and toss with 20 ml oil and 4 g salt. Spread them in a single layer on a baking sheet and roast for 30–35 minutes, turning them halfway through. They should be tender inside and golden around the edges.
Shape the meatballs
Mix the ground beef with the egg, potato starch, 6 g salt, and black pepper. Mix only until the ingredients come together. Shape into 16 meatballs of roughly equal size.
Brown the meatballs
Heat 10 ml oil in a large frying pan over medium-high heat. Brown the meatballs in two batches so they are not crowded, for about 5–6 minutes, turning them regularly until evenly colored on the outside. Transfer them to a plate; they do not need to be cooked through yet.
Make the mushroom sauce
Add the remaining 5 ml oil to the same pan, along with the finely chopped shallot and sliced mushrooms. Cook for 7–8 minutes, until the mushrooms have softened and most of their liquid has evaporated. Add the crushed garlic and smoked paprika, and stir for 30 seconds. Pour in the broth and cream, then simmer gently for 3–4 minutes.
Finish cooking and serve
Return the meatballs to the pan, cover, and cook over low heat for 8–10 minutes. The largest meatball should reach 71 °C in the center. Remove from the heat and stir in the lemon juice and chopped parsley. Serve with the roasted potatoes, dividing the sauce among all portions.