Dill meatballs with fennel and beetroot
Using sausages makes this dish extra tasty. It has a lovely fresh taste due to the fennel.
Ingredients
Meatballs
- 400 g sausages Aldi's are sugar and gluten free
- 1 tsp dijon mustard Tesco's is sugar free
- ¼ tsp fennel powder optional
- 15 g fresh dill
- 1 egg organic free range
- salt and pepper
Fennel and beetroot sauce
- 500 g fresh fennel bulbs
- 500 g fresh beetroot
- 200 ml chicken stock
- 2 tbsp olive oil
- 2 cloves garlic crushed
- salt and pepper
To serve
- 200 ml sour cream
- fresh dill sprigs
Instructions
- Pre heat the oven to 200°c fan, 220°c electric or Gas 7.
- Put all the meatball ingredients in a blender and combine well. If you don't have a processor chop the dill and mix in a bowl by hand.
- Peel the beetroot and remove the outer leaves and the base of the fennel then grate, discarding approximately a quarter of each vegetable so that you don't grate your fingers! Place in a deep ceramic ovenproof dish.
- Add the oil, stock and garlic, season with salt and pepper and stir well.
- Make the meatball mix into approx. 20 walnut sized balls and place on top of the veg mix.
- Bake for 25 minutes.
- Remove the meatballs to a warm plate, stir the sour cream into the fennel and beetroot.
- Scoop the fennel and beetroot into warmed serving bowls and put the meatballs on top sprinkled with dill sprigs. You can also have extra sour cream!