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Beef meatballs with raspberry salad

Beef meatballs with raspberry salad

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

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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 cabbage
  • 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

1. 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

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

Salad

3. 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.

4. Serve the salad with the rest of the dressing, warm meatballs and lightly toasted rye bread.

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