Minced beef meatballs with beetroot filling

Ingredients for 2 servings:

• 220 g minced beef
• 1 egg(s)
• 65 g beetroot (0.5 scoop)
• 1 shallot(s), alternatively regular onion
• 3 cloves garlic
• 1 tbsp mixed herbs, frozen
• Flour, something
• Sea salt, from the mill
• Pepper, colorful, from the mill
• chili flakes
• Fat, for the pan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

without bread or breadcrumbs – still very juicy and tasty

Place the minced meat in a bowl, add the egg, herbs, and spices, and mix well. Peel the onion, dice it into small pieces, and add it to the minced meat. Peel the garlic, dice it finely, add it to the minced meat, and mix everything well again. Then, using a knife or spoon, separate the minced meat into two halves in the bowl. Heat the fat in a pan over medium heat. Pour the flour into a bowl. Halve the beetroot and quarter one half; the rest can go back in the fridge. Roll the two pieces of beetroot in flour and place them on a small plate. Take half of the minced meat in your hand, add one piece of beetroot, and cover everything well with the minced meat. Coat the meatball thoroughly in flour on all sides and add it to the pan. Repeat with the second half of the minced meat. Once the meatballs are nicely browned all over, reduce the heat to level 2, cover, and cook for about 15 minutes, turning after 7 minutes. This keeps the meat juicy on the inside. I only ate bread with it – you certainly won’t be short of delicious ideas for side dishes.