Meatballs in baked sweet potato and beetroot sauce
I made these meatballs in baked sweet potato and beetroot sauce using vegan meatballs but you can use any ready-to cook versions – beef, pork, chicken, venison would work too. Serve the dish with pasta, rice or just flatbread.
Ingredients
Method
- Cook the meatballs according to the packet’s instructions.
- Preheat the oven to 180°C.
- Cut the sweet potatoes, onion, beets in half or into large chunks and put them in a baking tray, together with the garlic (leave their skin on). Brush/spray them with oil, then bake in the oven for about 30 minutes until tender.
- When the vegetables are ready, take the dish out of the oven and let them cool.
- Remove and discard the skin of the vegetables, put their flesh and any cooking jus into a saucepan. Add the spices and pastes and stir for a minute over low heat. Add the stock and bring to the boil. Turn off the heat and add the parsley. Using a handheld mixer, blend until you get a thick sauce. Taste and adjust the seasoning.
- Add the meatballs and gently heat through.
- Serve warm.