1. Peel the potatoes and boil them for about 20 minutes in salted water. Dice the onion and garlic. Heat 10g LARU pork lard and fry the onion and garlic until soft. Set aside. 
  2. Crumble the toast. Mix the minced meat, onion-garlic mix, bread crumbs, and egg. Season with salt and pepper. Make 4 meatballs and wrap them in bacon. Fry the meatballs, while turning them over continuously, for around 10 minutes. 
  3. Cut the carrots diagonally into slices. Melt the sugar over low heat until golden brown. Add the vinegar and 3 tablespoons of water. Cook until the caramel has dissolved. Add the carrots and cook for about 6 minutes. Mash the potatoes. Heat the milk with 10g of goose lard and stir into the mashed potatoes. Chop the herbs and stir them in. Season with salt and nutmeg.


Ingredients for 4 people:
  • 1 medium-sized onion
  • 1 clove garlic
  • 1 slice toast
  • 375g mixed minced meat
  • 1 egg
  • 4 slices bacon
  • 10g LARU goose lard
  • 200g carrots
  • 1 tablespoon sugar
  • 50ml balsamic vinegar
  • 75ml milk
  • Grated nutmeg
  • ¼ bunch dill
  • ¼ bunch parsley
  • ¼ bunch basil
  • 20g LARU pork lard
  • Salt and pepper