Beef meatballs with raspberry salad

Total 30 min

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.

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Beef meatballs with raspberry salad

Ingredients

Beef meatballs

400 g beef mince (approx. 6 % fat)
75 g pasta
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 cabbages
½ tsp coarse salt
100 g rinsed baby spinach
1 cucumber in half slices
75 g dried cranberries
100 g raspberries

For serving

240 g lightly toasted rye bread

Preparation

For the beef meatballs

Combine the minced meat with the cheese, onions, rolled oats and salt. Shape into 12 oblong meatballs. Brown the butter in a frying pan, then cook the meatballs on 3-4 sides over a medium heat for approx. 14 min. – turning occasionally.

Raspberry dressing

Mash the raspberries and whisk in the vinegar, sugar, salt and pepper. Season the dressing – it should be spicy.

Salad

Press salt into the oxheart 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.

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  • Brunch
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