white bowl sitting on a white wood background with dill meatballs on top of fennel and beetroot

Dill meatballs with fennel and beetroot

white bowl sitting on a white wood background with dill meatballs on top of fennel and beetroot

Dill meatballs with fennel and beetroot

Using sausages makes this dish extra tasty. It has a lovely fresh taste due to the fennel.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 2 people

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!

Share this post

Share on facebook
Share on google
Share on twitter
Share on linkedin
Share on pinterest
Share on print
Share on email