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 flavors form the foundation for meatballs laced with mild spices and vegetables, elevating flavors by way of soothing contrasts.

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Beef meatballs with raspberry salad

Ingredients

Beef meatballs

14 oz beef mince (approx. 6% fat)
3 oz pasta
1 coarsely grated brown onion
4 tbsp quick oats rolled oats
¼ tsp coarse salt
1 oz butter

Raspberry dressing

3½ oz raspberries
1 tbsp dark balsamic vinegar
1 tsp sugar
1 tsp coarse salt
freshly ground pepper

Salad

7 oz finely chopped oxheart cabbages
½ tsp coarse salt
3½ oz rinsed baby spinach
1 cucumber in half slices
2½ oz dried cranberries
3½ oz raspberries

For serving

8⅖ lightly toasted rye bread

Preparation

For the beef meatballs

Combine the ground meat with the cheese, onions, quick oats and salt. Shape into 12 oblong meatballs. Brown the butter in a frying pan, then cook the meatballs on 3-4 sides over 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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