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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



  • 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


  • 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!