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Beef Meatballs with Raspberry Salad

Beef Meatballs with Raspberry Salad

Fruity and sweet with a side of laid-back comfort – our recipe for Beef Meatballs with Raspberry Salad is easy-going and perfect in seasons of sunshine and clear skies. A salad of vibrant flavours form the foundation for meatballs laced with mild spices and vegetables, elevating flavours by way of soothing contrasts.

30 min 4 persons
Fruity Roasted/Toasted

ingredients

Beef meatballs

  • 400 g minced beef (approx. 6 % fat)
  • 1 coarsely grated brown onion
  • 4 tbsp quick-cooking rolled oats
  • ¼ tsp coarse salt
  • 25 g butter

Raspberry dressing

  • 100 g raspberries
  • 1 tbsp dark balsamic vinegar
  • 1 tsp sugar
  • 1 tsp coarse salt
  • freshly ground pepper

Salad

  • 200 g finely chopped oxheart cabbage
  • ½ tsp coarse salt
  • 100 g rinsed baby spinach leaves
  • 1 cucumber in half slices
  • 75 g dried cranberries
  • 100 g raspberries

For serving

  • 240 g lightly toasted rye bread

preparation

1. For the meatballs, combine the minced meat with the onions, rolled oats and salt. Shape into 12 oblong meatballs. Brown the butter in a frying pan over medium-high heat, then cook the meatballs for approx. 14 minutes, turning occasionally to brown all sides.

2. To make the raspberry dressing, mash the raspberries and whisk in the vinegar, sugar, salt and pepper. Season the dressing with more pepper – it should be spicy.

3. Press salt into the cabbage until it softens slightly to make it easier to eat. Arrange the cabbage, cucumber slices and cranberries on a bed of spinach leaves. Pour a little dressing over and garnish with fresh raspberries. Serve the salad with the rest of the dressing, warm meatballs and lightly toasted rye bread.