Meatballs in Paprika

Crispy carrots

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• Start by washing the carrots and peeling off the outer layer and the ends.
• Now it's about slicing them as thin as possible.
• I use a Y-peeler to make some long and thin "peels" that I will use to fry until crispy.
• When you're halfway through peeling them, set them aside - they will be used for the sauce.
• Pour the oil into a small bowl and add the carrots. Make sure to massage them well, so they get covered in oil everywhere.
• Place the strips in the oven on a baking sheet lined with parchment paper and give them 8-12 minutes at 180 degrees Celsius (356 degrees Fahrenheit) in a conventional oven. 
• They should change color and become crispy.
• Take them out and place them on oil-absorbing paper until serving.
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• Roast the bell peppers, either in a dry pan, in the oven, or with a gas torch. I used a gas torch. The goal is to get all the skin "burned" off, and then it should be removed.
• Cut them into strips and save a few strips for the garnish.
• Cut the apple into small cubes. Set aside about 1/4 of the apple, as it will be used as a topping for the dish.
• Cut the remaining carrots into cubes, and do the same with the onion.
• Turn on a heavy-bottomed pot over medium-high heat and melt the butter. Add paprika and curry and let it "burn"/color in the butter.
• Add apples, carrots, bell peppers, and onion and give it a bit of color.
• Add the flour and stir well. 
• Turn the heat down to medium.
• Add about 1.5 dl of stock at a time, approximately every 5 minutes, until you run out of stock.
• After 20 minutes, add milk and passata. Let it simmer for another 5 minutes.
• Remove the sauce from the heat and pour it into a blender and blend it until smooth. If you don't have a blender, you can use an immersion blender.
• If you're not satisfied with the sauce's consistency, you can add 1 dl of cream as well.
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• Start by mixing the minced meat with salt and stirring it until it becomes sticky. You can do this with a wooden spoon or in a stand mixer. 
• Let the meat rest for 20-30 minutes before you continue working with it.
• When the meatball mixture is being assembled, there's almost no limit to what you can put in it. I had some red cabbage that was on its last leg, so I finely chopped it and added it to the mixture. Next time, I’ll probably grate it in, like I did with the onion and carrot. It provides a better texture.
• Add oatmeal, egg, milk, paprika, and pepper from a grinder into the mixture and stir it well. It should preferably be slightly on the wet side. If it's too dry, simply add a bit more milk.
• Form the meatballs; I usually use a long teaspoon for this, so they don't get too big. Form them all on a cutting board. 
• Instead of boiling them in water separately, they were cooked in the sauce.
• They should cook for 10 minutes in there. 
• When the meatballs are ready, the dish is ready.
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• Cook the rice according to the package instructions. I usually use basmati rice, where I cook 2.5 dl of rice with 5 dl of water and a bit of salt for 12 minutes. Afterwards, it is left to rest with a tea towel as a lid for 12 minutes.
• Place the rice, paprika sauce, and meatballs on a plate and sprinkle the raw apple cubes, crispy carrot, and strips of bell pepper on top.
• Enjoy your meal.
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