Name: Meatballs with beetroot
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 3 medium beetroots; 1 Tbsp olive oil; 1 tsp caraway seeds; 1 small onion; 250g minced pork; 20g breadcrumbs (gluten-free, if needed); 150 ml sour cream; ½ lemon, zested; 1 Tbsp chopped dill; Dill to garnish; salt&pepper

Meatballs with beetroot

25 Jan 2019

by Wholeness

Prep Time

10 minutes

Cook Time

45 minutes

Total Time

55 minutes

Background

If you like Swedish meatballs try this version! It’s easy to make, yummy and perfect on cold, winter days. Serve the meatballs with beetroot and mashed potatoes or a salad of your choice. If gluten is an issue for you, use rice or maze flour/breadcrumbs. Instead of sour-cream, vegan yoghurt can be used.

Ingredients

3 medium beetroots
1 Tbsp olive oil
1 tsp caraway seeds
1 small onion
250g minced pork
20g breadcrumbs (gluten-free, if needed)
150 ml sour cream
½ lemon, zested
1 Tbsp chopped dill
Dill to garnish
salt&pepper

Instructions

Preheat the oven to 190°C.
Peel the beets then cut into large chunks. Scatter them onto a baking sheet, sprinkle with caraway seeds, drizzle with the oil. Bake for 20 minutes until just tender.
Meanwhile, finely chop the onion. Mix the mince with the breadcrumbs, lemon zest, onion, dill and 1 Tbsp sour cream. Season with salt & pepper, combine well, then shape 6 balls using your hands.
Remove the baked beetroot from the oven, then tuck the meatballs between them.
Bake for 25-30 minutes, until golden brown and cooked through.
Mix the remaining sour cream with some dill and serve it on the side with the meatballs and beetroot.

https://cooktogether.com/?recipe=meatballs-with-beetroot

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