We were so excited when our recipe for beetroot & horseradish meatballs appeared in The Guardian ‘Cook’ Readers’ recipe swap on Saturday 3 May 2014.
These meatballs bring back happy memories of lazy days exploring Berlin in our 20’s. Beetroot and horseradish is a classic German combination and works well here served in a rye-bread roll with sour cream. If you can’t get hold of fresh horseradish then a teaspoon of hot horseradish sauce would be an alternative. The meatballs are light and juicy, they’re healthy too as they’re oven-baked and beetroot is low in fat, full of vitamins and minerals and packed with antioxidants.
Beetroot & Horseradish Meatballs
You need:
250g minced pork
250g minced beef
1 onion, finely chopped
2 raw beetroots, grated
1 tbsp grated (fresh) horseradish
1 egg, beaten
1 tbsp finely chopped dill
salt & pepper
1 tbsp rapeseed oil, for frying
Method:
Heat the oven to 200C/400F/gas mark 6.
Mix all the ingredients, except the oil for frying, in a large bowl. Season with salt and pepper.
Shape into about 15-20 golf ball-sized meatballs.
Heat the oil and pan fry the meatballs for 2 minutes on each side, then bake on a tray for 15 minutes. Enjoy!
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