Healthy summer recipe for 4 people, takes only 20 mins; recipe has pork mince, courgette, onion, dill, garlic cloves, egg, rapeseed oil, thyme leaves, vegetable bouillon powder, creme fraiche, apple, red onion, parsley, capers, lemon and beetroot.
Swedish meatballs with beetroot & apple salad
Course: Healthy summer
Servings
4
servings
Prep time
20 mins
Ingredients
- Onion: 1 onion, grated
- Red Onion: 1 red onion, halved and thinly sliced
- Egg: 1 egg
- Courgette: 100g coarsely grated courgette, squeezed of excess juice
- Beetroot: 320g cooked beetroot, cut into strips
- Dill: 4 tbsp chopped fresh dill
- Parsley: 4 tbsp chopped parsley
- Lemon: 1/2 lemon, juiced
- Garlic Cloves: 2 garlic cloves, finely grated
- Creme Fraiche: 2 tbsp half-fat creme fraiche
- Apple: 1 large apple, chopped
- Rapeseed Oil: 1 tbsp rapeseed oil
- Thyme Leaves: 1 tsp thyme leaves
- Vegetable Bouillon Powder: 2 tsp vegetable bouillon powder, made up to 300ml with boiling water
- Capers: 2 tsp capers
- Pork Mince: 500g lean pork mince (5% fat)
Directions
- 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.
- 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.
- 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 creme fraiche and remaining dill, then return the meatballs to the pan and turn them in the mixture until coated.
- 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.
