Baked meatballs

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 and serve with a crisp green salad on the side.