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Meatballs with beetroot

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.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 2 people
Cuisine: Scandinavian
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  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.