Beetroot with meatballs and potatoes from the tray

Name: Beetroot with meatballs and potatoes from the tray
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Potatoes (about 150 g each); 4 Beetroot (about 150 g each); 1 Onion; 300 g Minced beef; 1 Egg Yolk; 1 TABLESPOON Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS medium hot mustard; 7-10 Tbsp small bay leaves; 1/2 bunch Thyme; 7-10 Tbsp coarse salt; 1/2 bunch Chives; 2 stem(s) Parsley; 400 g Low-fat curd; 7-10 Tbsp a few squirts of lemon juice; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Potatoes (about 150 g each)
4 Beetroot (about 150 g each)
1 Onion
300 g Minced beef
1 Egg Yolk
1 TABLESPOON Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS medium hot mustard
7-10 Tbsp small bay leaves
1/2 bunch Thyme
7-10 Tbsp coarse salt
1/2 bunch Chives
2 stem(s) Parsley
400 g Low-fat curd
7-10 Tbsp a few squirts of lemon juice
baking paper

Directions

1
Wash the potatoes and beetroot. Cook separately in boiling water for about 15 minutes. Meanwhile peel and finely dice the onion. Knead minced meat, egg yolk, breadcrumbs and onion. Season with salt, pepper and mustard.
2
Shape into 4 meatballs. Drain the potatoes and beetroot, cut in half and scratch several times. Spread small bay leaves and thyme on top. Sprinkle with coarse salt and pepper. Spread everything on a baking tray lined with baking paper.
3
Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. In the meantime, wash the chives and parsley and chop finely, except for a little parsley for garnishing.
4
Mix the quark and herbs, except for some chives. Season to taste with salt, pepper and lemon juice. Arrange everything in a casserole dish. Garnish with parsley.