Makes 60 meatballs
500g veal mince
500g pork mince
1 x tub Yumi’s Roasted Beetroot dip, 1 tbsp reserved to decorate
1 egg, lightly whisked
2 tbsp finely chopped dill
1 cup dried breadcrumbs (plus 1 cup to coat)
1 clove garlic, crushed
1 small brown onion, grated
Sea salt and freshly cracked black pepper
High smoke-point oil, to fry
Sour cream, to serve
Combine both minces, beetroot dip, egg, dill, 1 cup breadcrumbs, garlic and onion and use clean hands to mix really well. You want to keep massaging the meat until the mixture is pasty and no longer lumpy. Season generously.
Roll tablespoon sized portions of the mixture into balls. Roll in remaining breadcrumbs to coat.
Preheat oven to 180ºC (160ºC fan). Line a baking tray with alfoil.
Heat oil in a large frypan, in batches, fry meatballs 2-3 mins, gently shaking the pan to toss the meatballs, until meatballs are lightly browned. Transfer to the baking tray and bake for 20 mins until cooked through.
Serve with sour cream swirled with reserved beetroot dip.