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Swedish meatballs with beetroot & apple salad

A plate of beetroot and apple salad served with meatballs and a creamy sauce

Swedish meatballs with beetroot & apple salad

Name: Swedish meatballs with beetroot & apple salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 500g lean pork mince (5% fat); 100g coarsely grated courgette squeezed of excess juice; 1 onion grated; 4 tbsp chopped fresh dill; 2 garlic cloves finely grated; 1 egg; 1 tbsp rapeseed oil; 1 tsp thyme leaves; 2 tsp vegetable bouillon powder made up to 300ml with boiling water; 2 tbsp half-fat crème fraîche; 1 large apple chopped; 1 red onion halved and thinly sliced; 4 tbsp chopped parsley; 2 tsp capers; ½ lemon juiced; 320g cooked beetroot cut into strips

Sara Buenfeld

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Serves 4

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 4.4 out of 5.21 ratingsRate

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Grated courgette makes these lean pork meatballs extra juicy – serve with a creamy, herby sauce and a flavour-packed salad for a healthy, satisfying dinner

Freezable (Freezable (meatballs only))

Gluten-free

Healthy

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Ingredients

Nutrition

Units:

MetricUS

For the meatballs

500g lean pork mince

(5% fat)
100g coarsely grated courgette

squeezed of excess juice
1 onion

grated
4 tbsp chopped fresh dill
2 garlic cloves

finely grated
1 egg
1 tbsp rapeseed oil
1 tsp thyme leaves
2 tsp vegetable bouillon powder

made up to 300ml with boiling water
2 tbsp half-fat crème fraîche

For the salad

1 large apple

chopped
1 red onion

halved and thinly sliced
4 tbsp chopped parsley
2 tsp capers
½ lemon

juiced
320g cooked beetroot

cut into strips

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Nutrition: per serving

kcal337

low
fat13g
saturates5g
carbs19g
sugars16g
fibre5g
protein32g
salt0.8g

Method

step 1

To make the meatballs, tip the pork into a bowl and add the grated courgette and onion, half the dill, half the garlic and plenty of black pepper. Break in the egg and mix well with your hands. When everything is well combined, break off walnut-size pieces and roll into balls – you should end up with about 28. The mixture will be very soft.
step 2

Heat the oil in a large non-stick frying pan then gently fry the meatballs in two batches until firm and pale golden, turning them every now and then so they brown evenly. Each batch should take 6-8 mins.
step 3

Wipe out the pan to remove excess fat and add the remaining garlic and thyme, then pour in the bouillon and bring to the boil. Turn off the heat, stir in the crème fraîche and remaining dill, then return the meatballs to the pan and turn them in the mixture until coated.
step 4

For the salad, mix the apple, onion, parsley and capers with the lemon, then stir through the beetroot. Serve the salad alongside the meatballs. If you’re cooking for two people, eat half the meatballs and salad now, and chill the rest for another day – it will keep in the fridge for up to three days. Reheat the meatballs in the microwave until piping hot.

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Recipe from Good Food magazine, June 2018

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A star rating of 4.4 out of 5.21 ratings

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