Beetroot meatballs

Ingredients for 4 servings:

• 300 g beetroot (smallest possible)
• salt water
• 300 g potatoes, waxy
• 2 small onions
• 2 tbsp oil
• 1 bunch of dill
• 2 eggs
• 2 tbsp flour
• 500 g minced meat, mixed
• 200 ml meat broth
• 200 g whipped cream
• 1 tbsp mustard, hot
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Wash the beets, boil in salted water for about 40 minutes until soft, let cool, and peel. Wash the potatoes and cook in their skins until al dente, drain, peel, and let cool. Finely dice the onions and briefly sauté in a pan with 1 tablespoon of oil. Finely chop the dill tips. Mash the potatoes and beets, mix with the eggs, dill, onions, and minced meat. Season generously with pepper and salt and form into meatballs. Heat the oil in a pan and fry the meatballs over medium heat. Bring the stock to a boil, stir in the cream and mustard, season with pepper and salt, and serve the meatballs with the mustard sauce.