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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)
  • 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 leaves
  • 1 cucumber in half slices
  • 75 g dried cranberries
  • 100 g raspberries

For serving

  • 240 g lightly toasted rye bread

preparation

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.

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

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.