Beetroot meatballs with roasted sweet potato

accompanied by aioli from sun-dried tomatoes

These very nutritious meatballs are made of beetroot, mushrooms, oats and sunflower seeds, and will be accompanied by tasty sweet potatoes from the oven and a salad.

Preparation time:

50 min.

Difficulty level:

You can do it!

Allergens:

egg, wheat, soya, gluten

Utensils:

(Hand) blender

Ingredients

Beetroot

Mushrooms

Garlic

Oat flakes

White round rice

Sunflower seeds

Egg

Cajun seasoning

Sweet potato

Mix of green leaves

Carrot

Aioli

Sun-dried tomatoes

Salad dressing

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

4502
1076
38
7
157
35
22
30
117
873

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 180 degrees.

Soak the sun-dried tomatoes in a cup with boiling hot water for 5 minutes. Wash the vegetables. Peel the beets and cut them into quarters. Place the beets and the rice in a pot and cover them with water. Bring it to a boil and let it simmer for approx. 12-15 minutes until tender. Drain the water and let them cool down.

Peel the sweet potato, cut it in half lengthwise and then into slices of 1cm thick. Mix the sweet potato with 2 tablespoons of oil, the cajun seasoning and salt and pepper to taste. Place them in an oven dish and bake in the oven for 15-20 minutes until golden and tender. Leave the oven on at 180 degrees.

Chop the mushrooms and sauté them in 1 tablespoon of oil until tender. Set aside.

For the dough of the meatballs: place the beets with the rice, the garlic and sunflower seeds in a bowl. Blend everything with a hand blender to a smooth paste. Add the egg and mix it with the hand blender until well-mixed. Add the oat flakes and mushrooms, and integrate it with a spoon. Let the dough rest in the fridge for at least 5 minutes.

For the aioli: blend the aioli and drained sun-dried tomatoes with a hand-blender to a red cream and set aside.

For the salad: grate the carrot and mix it with the mix of green leaves. Add the salad dressing.

Take small pieces of dough, the size of a golf ball, and form meatballs. Place the meatballs in a greased oven dish and bake them in the oven for 12 minutes until they start to brown.