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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.
