Instructions

1. Preheat the oven to 190°C.
2. 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.
3. 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.
4. Remove the baked beetroot from the oven, then tuck the meatballs between them.
5. Bake for 25-30 minutes, until golden brown and cooked through.
6. Mix the remaining sour cream with some dill and serve it on the side with the meatballs and beetroot.