Try out our November recipe of the month 2022: Passata Meatballs with Beetroot and Celeriac Gratin
Serves: 4 people
Prepping time: Less than 30 minutes
Cooking time: 1 – 1.5 hours
Ingredients:
Meatballs:
- 250g The Hungry Guest beef mince
- 250g The Hungry Guest pork mince
- ½ x Onion, diced
- 2 x Garlic cloves, finely chopped
- 20g Tarragon, chopped
- 1 x Egg
- Salt and pepper
- ½ Jar The Hungry Guest Passata
Beetroot and Celeriac Gratin:
- 1 x Small Mereworth celeriac, peeled and sliced thinly
- 1 x Mereworth Beetroot, peeled and sliced thinly
- ½ x Onion, thinly sliced
- 250g x Cream
- 150g x Milk
- Pinch Nutmeg
- 100g x Sussex charmer cheese
- Salt and pepper
- 1 x bag of Mereworth Salad leaves
- The Hungry Guest Honey and mustard dressing
- Salt and pepper
Directions:
For the Meatballs:
Combine all the ingredients in a bowl and mix well. Shape the mix into 25g balls.
Heat the passata in a pan and place the meatballs inside. Bring the sauce to the boil
and then reduce the heat to simmer for 20 minutes.
For the Gratin:
Preheat a fan oven to 175 degrees C.
Layer the sliced celeriac, beetroot, and onion into a baking dish. Lightly season each layer.
Heat the milk, cream, and nutmeg and pour over vegetables. Cover with foil and bake for 1 hour, or until the vegetables are tender. Finish with cheese and put under a hot grill to caramelise the cheese.
For the Salad:
Prepare and wash the salad leaves.
Dress with Hungry Guest Honey and mustard dressing and season.
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