Scandi pork meatballs and baked beetroot

Serves 4

 

15 minutes to make 

45 minutes to cook

Ingredients: 

500g pork mince

1 clove garlic, crushed

50g fresh white breadcrumbs

1tbsp finely chopped dill

Finely grated zest of a lemon

1 free range egg

 

For the beetroot

600g beetroot, peeled and cut into chunks

2tbsp olive oil 

1tsp cumin seeds 

100ml soured cream 

handful of chopped dill

handful chopped parsley 

20g toasted chopped walnuts 

 

1. Heat the oven to 200c. fan 180c. Tumble the beetroot into a roasting tin and toss with the olive oil and cumin seeds. Season and roast for 40 minutes until tender. 
2. Meanwhile, put the mince in a bowl with the rest of the ingredients and squash together. Season well and shape into balls. Heat a layer of oil in a heavy based frying pan and brown the meatballs all over. 
3. Once the beetroot has cooked for about 25-30 minute, toss them and then nestle the browned meatballs into the tray and return to the oven for 10-15 minutes to cook through. 
4. Stir through the soured cream with a splash of warm water, add the herbs and spoon into a dish and sprinkle with the walnuts and serve.