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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.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • About 20 meatballs beef, pork, venison, vegan
  • 2 large sweet potatoes
  • 2 large or 3 medium beetroots
  • 4 cloves of garlic
  • 1 red onion
  • 1 Tbsp olive oil
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Cayenne pepper to taste
  • 1 tsp oregano
  • 1 tsp chipotle paste
  • 1 Tbsp tomato purée
  • 2 cups vegetable stock approx.
  • 1 handful of parsley or coriander
  • Salt & pepper

Method
 

  1. Cook the meatballs according to the packet’s instructions.
  2. Preheat the oven to 180°C.
  3. 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.
  4. When the vegetables are ready, take the dish out of the oven and let them cool.
  5. 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.
  6. Add the meatballs and gently heat through.
  7. Serve warm.