The Crazy Kitchen: Baked Cheesy Meatballs with Beetroot Sauce

Popular Recipes

Easter Cupcakes Creme Egg Brownies Carrot Cake Easter Nests Cookies Cookies

Wednesday, 13 March 2013

Baked Cheesy Meatballs with Beetroot Sauce

This is the second month that I have joined in with the Swallow's Recipe for Life challenge on Bangers & Mash, which you can read more about here.
Photobucket

I love recipe challenges & when I saw that the 3 ingredients this month were beetroot, carrot & cheese I immediately thought of a cake, strangely enough, and then salad. I had one carrot in the fridge but no beetroot so I nipped to the local shop on the way home from the school run and picked up a pack so I could try something out for dinner. I'll still make a cake but I need to go shopping first.

I picked up the tip of using bread soaked in milk in the meatballs from a chef that I watched cooking a few weeks ago, I've used dried breadcrumbs in meatballs before but never wet bread and it certainly makes the meatballs moister. The beetroot in the sauce produces a beautiful red colour and my daughter, who claims to not like beetroot, loved it (although I didn't mention the beetroot until after she'd eaten it!). The meatballs have carrot in so with that & the beetroot sauce your kids will be well on their way to their 5 a day without knowing it.


Photobucket

Baked Cheesy Meatballs with Beetroot Sauce - serves 4

Meatballs - makes 25-30
2 slices of wholemeal crust
300ml Milk
500g Lean Beef Mince
1 large carrot, finely grated
1 onion, grated
1 garlic clove, crushed
salt & pepper to season
1/2 tsp cayenne pepper
1 tsp dried mixed herbs
100g smoked Bavarian / Austrian cheese, cut into 1cm cubes

Sauce
200g cooked beetroot
2 x 400g cans of chopped tomatoes
1 garlic clove
1 onion, chopped
handful of fresh basil


  • Tear the bread into small pieces & place in a bowl and cover with the milk
  • Leave for 5-10 minutes until the bread has soaked up the milk
  • Squeeze the excess milk from the bread and add the bread to a large bowl, discard the milk
  • Add the mince, carrot, onion, garlic, salt & pepper, cayenne & herbs to the bowl
  • Get your hands in the bowl and mix all the ingredients together
  • Take a piece of the mince in your hands and firm into a ball, pressing a cube of cheese into the centre & moulding the mince around it - the meatballs should be approx 4cm in diameter
  • Repeat until all the mince has been used up
  • Blend the beetroot, tomatoes, garlic, onion & basil until smooth - if you prefer a chunkier texture you could mash or blend more lightly
  • Arrange the meatballs in a large (pre-oiled) shallow baking dish and cover with the sauce
  • Sprinkle over any remaining cubes of cheese
  • Bake in a 200C oven for 1 hour, turning the meatballs over and covering with sauce twice during this time
  • Serve with pasta

Photobucket

4 comments:

  1. This is genius, Helen! I would never have anticipated a meatball recipe with this month's trio of ingredients. They look so tasty and the perfect way to sneak a few veggies past some unsuspecting kids. Love it! And very much looking forward to seeing your cake too... Thanks so much for taking part in Recipes for Life :)

    ReplyDelete
  2. Elaine Livingstone15 March 2013 08:25

    This sounds pleasantly different.

    ReplyDelete
  3. Oh I'm loving the oozy cheesy centers to your meatballs - I've never thought of that but I know they'd be a huge hit in our house! And any recipe that sneaks a few hidden veggies in is a winner with me. I agree with Vanesther - a genius use of the three ingredients!

    ReplyDelete
  4. hmmm thats an interesting sauce idea to use beetroot. and a great tip about using wet bread instead of dry breadcrumbs in the meatballs. did Jack eat these or throw them??? x

    ReplyDelete

LinkWithin

Related Posts Plugin for WordPress, Blogger...

Search This Blog

Loading...