Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Scandi-Style Meatballs with Fennel, Beetroot and Dill
Introduction
This dish was born out of a shopping trip with my friend Danielle, where we ate meatballs, insane quantities of lingonberry jam, mashed potatoes (me) and chips (her) before attempting to navigate the three-floored heaven/hell that is the North London IKEA. She very kindly brainstormed this dish with me on the bus home, transforming it from a slightly odd traybake involving rhubarb into the rather lovely recipe below.
Ingredients
| fennel bulbs, very finely sliced | |
| medium beetroot, grated | |
| cannellini beans, drained and rinsed | |
| garlic, minced | |
| olive oil | |
| chicken stock, made with 1 stock cube or little plastic tub, plus 300ml water | |
| minced free-range pork | |
| Dijon mustard | |
| fresh dill, chopped, plus a handful to serve | |
| fennel seeds | |
| free-range egg | |
| soured cream, to serve |
Preview
This recipe is a preview
Buy The Quick Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
