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Dinner with Rukmini
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Scandi-Style Meatballs with Fennel, Beetroot and Dill
Introduction from Rukmini Iyer
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
Method
Preheat the oven to 180°C fan/200°C/gas 6. Mix the fennel, beetroot, beans, garlic, oil and stock in a roasting tin large enough to hold the veg comfortably without overcrowding.
Blitz the minced pork, mustard, dill, fennel seeds and egg together, then form into 24 walnut-sized meatballs. Dot these over the beetroot mix, then transfer to the oven and roast for 25 minutes, until the meatballs are cooked through.
Stir the soured cream through the stew and scatter over the dill before serving.
NOTE: It’s quite useful to get a helper on this, so one of you can grate the beetroot and the other can make the meatballs. If you have a food processor with a grating attachment, definitely use that. Feta cheese is a non-Scandi addition, but if you have leftover meatballs the next day, I highly recommend scattering it all over them before re-baking at 180°C fan/200°C/gas 6 for 20 minutes.
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The Quick Roasting Tin
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Leave the hard work to the oven with minimal prep and less washing up
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