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Everyone loves meatballs, am I right? Well, this recipe is a firm favorite in our house because it is so full of flavor and, it goes without saying, nutrient-rich as well. I much prefer using lamb — it is a little fattier and therefore the balls are more succulent but, of course, if you prefer beef or even chicken, then go ahead.
You can easily make up the sauce a day or two in advance, so if you already have the oven on for something else, popping the veggies in to roast will save yourself some time later. You can purée them, leave the sauce to cool and then refrigerate until you’re ready to cook dinner. Making the meatballs in advance is also an option; quickly get them together in the morning and leave, covered, in the refrigerator. Then in the evening all you need do is fry them off, heat up the sauce and carry on with the recipe. Like you, I’m all for saving a bit of time!
- For the root sauce:
- 1 tablespoon coconut oil or other solid fat
- ¾ lb red beets (2 medium), peeled
- ¾ lb yellow beets (2 medium), peeled
- 12 oz carrots
- 4 cloves garlic, unpeeled
- 2½ cups hot chicken bone broth
- 3 tablespoons lemon juice, Meyer lemon if you can get it
- Generous pinch sea salt
- For the meatballs:
- 1¾ lb ground lamb
- 2 tablespoon lemon zest, Meyer lemon if you can get it
- ¼ packed cup finely chopped dill, plus extra for garnishing
- 3 tablespoon freshly grated horseradish
- Generous pinch sea salt
- Coconut oil or other solid fat to fry
- Make the sauce. Heat the coconut oil in a roasting pan then cut the beets and carrots into similar sized pieces and put into the pan, together with the garlic. Cook for around 45-50 minutes, turning them half way through. Squeeze the garlic out of the cases and transfer to a blender, along with the roasted veggies, chicken broth, lemon juice and salt, and blend until smooth.
- Meanwhile make the meatballs. Put the ground lamb into a large bowl, add the remaining ingredients and mix well. Fry a small amount of this mixture in order to check you have added enough seasoning and readjust if necessary. Form into 20 walnut-sized balls.
- Heat a small amount of coconut oil in a large heavy based sauté pan and add the meatballs. If they don't all fit, you will need to do two batches. Brown the balls on medium heat, turning them to ensure they are evenly colored and regulating the temperature so they don't burn. Remove to a large plate and then pour the beet purée into the empty pan. Arrange the meatballs over the top, cover with a lid to stop the purée spitting and cook for around 10-12 minutes until cooked through.
- Serve with grated horseradish and a sprinkle of chopped dill over the top.