Scandi-style meatballs with fennel, beetroot & dill from The Quick Roasting Tin (page 178) by Rukmini Iyer

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Notes about this recipe

  • Leo on March 20, 2026

    Worth a try for sure as I needed to have a use for the beetroot that turned up in the veg box. Fennel is nice here but I might try softening it in the oil first first. I think the author sacrificed depth of flavour for speed perhaps?

  • wester on March 08, 2026

    I thought there was relatively too much fennel in this, in the future I will make sure I use small bulbs or half big ones. I also thought the meatballs were underspiced. Otherwise a nice idea, will make again with half the fennel and double the spices.

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