Beef meatballs with raspberry salad

Name: Beef meatballs with raspberry salad
Total time: 30 min
Ingredients: 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; 100 g raspberries; 1 tbsp dark balsamic vinegar; 1 tsp sugar; 1 tsp coarse salt; freshly ground pepper; 200 g finely chopped oxheart cabbage; ½ tsp coarse salt; 100 g rinsed baby spinach; 1 cucumber in half slices; 75 g dried cranberries; 100 g raspberries; 240 g lightly toasted rye bread

Cook 30 min 4 people

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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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 cabbage
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.