Meatballs with capers, roasted root vegetables and Dijon sauce

Submitted by enr on 18 Apr 2011
2 carrots
2 parsnips
2 heads beetroot
4 potatoes
a pinch of salt and pepper
1 tbsp olive oil
# For the meatballs:
500 g beef / beef mince
1/2 onion
3 tbsp capers + 1 tbsp capers sauce
1 egg
1 tsp salt, 1/2 tsp pepper
1 tbsp butter
# For the sauce:
250 ml cream
1-2 tbsp Dijon mustard
a pinch of salt and pepper
Meatballs with capers, roasted root vegetables and Dijon sauce
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The oven is heated to 200 degrees. Peel the potatoes and root vegetables cut into cubes or quarters. Placed in a fireproof container and seasoned with sunflower oil, salt and pepper. Bake for about 35 minutes. Minced meat is mixed with chopped onion, egg, capers and their sauce, salt and pepper. Shape is 4-6 meatballs and press lightly. Warm pan with butter and fry the meatballs on both sides. Vegetables are removed before the last 15 minutes and makes room for the meatballs. Back again in the oven. Pour the cream and mustard in the same pan and simmer over low heat until thickened. Seasoned with salt and pepper.
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18 Apr 2011


interesting recipe. Congratulations! Very nice combination of root. Bulgarise may be replaced with capers and minced pickles with our - mixture. Meatballs without frying them, I put them straight to bake. Parsnips in - hard to find. I will try with celery. The recipe goes to Favorites and soon will try.

Bulgarise will also tasty, because the capers are slightly acidic :) Tilia, then write how it is received.