Beef meatballs with raspberry salad

Total 30 mins

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)
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

For the meatballs, combine the minced meat with the onions, rolled oats and salt. Shape into 12 oblong meatballs. Brown the butter in a frying pan over medium-high heat, then cook the meatballs for approx. 14 minutes, turning occasionally to brown all sides.

Raspberry dressing

To make the raspberry dressing, mash the raspberries and whisk in the vinegar, sugar, salt and pepper. Season the dressing with more pepper – it should be spicy.

Salad

Press salt into the 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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