Beetroot and beef meatball traybake

Beetroot and beef meatball traybake
  • Serves icon Serves 2
  • Time icon Hands-on time 15 min. Oven time 30 min

Speedy and comforting, this beetroot and beef meatball traybake saves on washing up. Serve with a beetroot-stalk sour cream.

Next time: try lamb meatballs in harissa with salted cucumbers.

Nutrition: per serving

Calories
903kcals
Fat
54.8g (18.9g saturated)
Protein
43.7g
Carbohydrates
54.8g (8.3g sugars)
Fibre
8g
Salt
3g
Calories
903kcals
Fat
54.8g (18.9g saturated)
Protein
43.7g
Carbohydrates
54.8g (8.3g sugars)
Fibre
8g
Salt
3g

Ingredients

  • 2 medium baking potatoes
  • 2 beetroots, including the stalks, scrubbed
  • ½ tsp caraway seeds
  • 3 tbsp olive oil
  • 2 tbsp white wine vinegar
  • ½ tsp fine sea salt
  • Pinch sugar
  • ½ bunch dill
  • 3 tbsp soured cream
  • 12 British beef meatballs

Method

  1. Heat the oven to 180°C fan/gas 6. Cut the potatoes into 1.5cm cubes, rinse and leave to drain while you cut the beetroot into similar-sized chunks. Put both on a large baking tray, season with salt and scatter over the caraway seeds. Drizzle over the oil, toss together to coat, then spread into a single layer. Roast for 15 minutes.
  2. Meanwhile, finely chop the beetroot stalks. In a bowl, combine the vinegar, salt, sugar and 1 tbsp water. Add the beetroot stems and set aside to quick pickle. Finely chop most of the dill and stir it through the soured cream.
  3. Turn over the potatoes and beetroot and add the meatballs to the tray. Return to the oven for about 15 minutes, until the meatballs are cooked through and everything has browned. Add 1 tbsp of the pickling liquid to the soured cream, then spoon the pickled stalks over the veg in tray. Serve with dollops of the soured cream plus some extra dill scattered over.

Recipe By

Emily Gussin

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