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Beetroot and beef meatball traybake

Name: Beetroot and beef meatball traybake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 2
Ingredients: 2 medium baking potatoes; 2 beetroots, including the stalks, scrubbed; ½ tsp caraway seeds; 3 tbsp olive oil; 2 tbsp white wine vinegar; ½ tsp fine sea salt; Pinch sugar; ½ bunch dill; 3 tbsp soured cream; 12 British beef meatballs

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 3 Nov 22
Updated: 18 Mar 24

Speedy and comforting, this beetroot and beef meatball traybake saves on washing up. Serve with a beetroot-stalk sour cream.

Next time: try lamb meatballs in harissa with salted cucumbers.

Easy
November 2022

Test kitchen approved

Serves 2
Hands-on time 15 min. Oven time 30 min

Speedy and comforting, this beetroot and beef meatball traybake saves on washing up. Serve with a beetroot-stalk sour cream.

Next time: try lamb meatballs in harissa with salted cucumbers.

Gluten-free recipes

Nutrition: per serving

Calories: 903kcals
Fat: 54.8g (18.9g saturated)
Protein: 43.7g
Carbohydrates: 54.8g (8.3g sugars)
Fibre: 8g
Salt: 3g

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Ingredients

2 medium baking potatoes
2 beetroots, including the stalks, scrubbed
½ tsp caraway seeds
3 tbsp olive oil
2 tbsp white wine vinegar
½ tsp fine sea salt
Pinch sugar
½ bunch dill
3 tbsp soured cream
12 British beef meatballs

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Method

Heat the oven to 180°C fan/gas 6. Cut the potatoes into 1.5cm cubes, rinse and leave to drain while you cut the beetroot into similar-sized chunks. Put both on a large baking tray, season with salt and scatter over the caraway seeds. Drizzle over the oil, toss together to coat, then spread into a single layer. Roast for 15 minutes.
Meanwhile, finely chop the beetroot stalks. In a bowl, combine the vinegar, salt, sugar and 1 tbsp water. Add the beetroot stems and set aside to quick pickle. Finely chop most of the dill and stir it through the soured cream.
Turn over the potatoes and beetroot and add the meatballs to the tray. Return to the oven for about 15 minutes, until the meatballs are cooked through and everything has browned. Add 1 tbsp of the pickling liquid to the soured cream, then spoon the pickled stalks over the veg in tray. Serve with dollops of the soured cream plus some extra dill scattered over.