Swedish meatballs with beetroot & apple salad
Add to favourite + Print Print

Swedish meatballs with beetroot & apple salad

By Sara Buenfeld

Contains pork – recipe is for non-Muslims only

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

  • Prep:20 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 337
  • fat 13g
  • saturates 5g
  • carbs 19g
  • sugars 16g
  • fibre 5g
  • protein 32g
  • salt 0.8g

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 cre?me frai?che
  • 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

Tip

Sign up to our Healthy Diet Plan

This recipe is part of our free Healthy Diet Plan. Sign up today and we’ll send you seven days of triple-tested, nutritionally-optimised recipes, plus expert tips to help you look and feel your very best!

Method

  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.

  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.

  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 cre?me frai?che and remaining dill, then return the meatballs to the pan and turn them in the mixture until coated.

  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.

Suggested recipes from this collection...