Swedish meatballs with beet rosti

Since I just bought the American version of The Girl with the Dragon Tattoo, I decided on a slightly Scandanavian theme for dinner. For the record, I liked the Swedish version of the movie better!

Easy Swedish Meatballs

1 1/2 pound lean ground beef
1 onion chopped fine
1 box Stovetop stuffing for pork
2 eggs
1 cup water
1 jar beef gravy
1/2 cup sour cream
pepper

Heat oven to 400.
Mix all ingredients, up to gravy, in a bowl. Form into golf ball size balls and place on a foil lined and greased cookie sheet. Makes 36 (or so). Bake 20 minutes.

While meatballs are baking, mix gravy and sour cream until smooth. Heat on low until bubbly.

Serve meatballs over wide egg noodles, top with gravy. You can also dunk the meatballs in the sauce before serving.

Beet Rosti

3 cans beets (not pickled!!) whole or quartered.
3 sprigs fresh rosemary, chopped fine
1/2 cup flour
1 tsp salt
1 tsp pepper
2 Tbsp butter

Rinse beets in a colander. Using either a box grater or the grating disk on the food processor grate beets.
Mix beets, salt, pepper and rosemary in a bowl. Add 1/4 of the flour, mix well. Add remaining flour and mix.

In a very large skillet brown butter until it is nutty and fragrant. Add beet mixture and spread into a large pancake. Cook for 8-10 minutes, then flip carefully. If it doesnt flip all together, flip in sections. Cook another 5 minutes. Serve hot.