This meatball recipe is surprisingly low in calories. The beetroot will give you one of your five a day without you even trying.
Ingredients
- 6 medium beetroot
- 2 tbsp olive oil
- 2 tsp caraway seeds
- ½ onion
- 500g pork mince
- 50g fresh white breadcrumbs
- 2 tbsp double cream
- The zest of 1 lemon
- 2 tbsp finely chopped dill
- 150ml soured cream
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Peel 6 medium beetroot (use gloves if you don’t want to stain your hands) and cut into large chunks. Tumble into an ovenproof dish with 2 tbsp olive oil and 2 tsp caraway seeds, then roast for 20-25 minutes.
- 2. Meanwhile, finely chop ½ onion, then, in a bowl, mix with 500g pork mince, 50g fresh white breadcrumbs, 2 tbsp double cream, the zest of 1 lemon and 2 tbsp finely chopped dill. Season well and, with damp hands, shape into 12 large meatballs. Remove the beetroot from the oven, toss well, then nestle the meatballs in among them. Drizzle with a little more oil and roast for a further 25-30 minutes. Stir through 150ml soured cream, sprinkle with a little chopped fresh dill, then serve with warm rye bread or new potatoes.
Nutritional info
Per serving (based on 5): 376kcals, 26.1g fat (10.3g saturated), 22.9g protein, 13.4g carbs, 6g sugar, 0.5g salt
Chef's tip
To freeze: open-freeze the raw meatballs, then store in a sealed plastic bag for up to 3 months. Defrost the meatballs, then continue with the recipe.