These bright pink meatballs came along due to a bit of a vegbox induced beetroot glut. Usually I just give them a scrub, wrap them in tinfoil and bake them for 30 minutes, but yesterday I felt like doing something a bit more exciting. These are an adaptation of this Nigel Slater recipe but make a finer textured and very light meatball.
After this your hands will be a bit pink. As will anything wooden that you use (I have a designated purple wooden spoon!) and temporarily most of your kitchen. Don’t say you weren’t warned!
400g minced lamb
2 medium sized beetroot
1 smallish onion
1 clove garlic
5 tbsp ground almonds
1 tsp ground cumin
Salt & pepper
Wash, top & tail and peel your beetroot. You’ll then need to finely grate them – easiest is in a food processor (in which case throw in the onion and garlic at the same time) but a cheese grated will do. Finely chop the onion and garlic. Squeeze the excess liquid out of the grated beetroot and place in a large bowl.
Add in all the other ingredients and mix well. Shape into small balls.
To cook, shallow fry in a bit of olive oil. You will want to move them, but they have a tendency to fall apart so touch them as little as possible! Cook until brown outside then put in a hot oven (180c) for 15 minutes.
We had them with a yogurt/mint/cucumber raita and coleslaw with olive oil and balsamic.