Nordic meatballs with beet and kale salad
36
- Total Time40 mins
- Makes4 servings
Photo, Sian Richards.
Ingredients
3 slices light rye bread, cut into 1/4-in. cubes
1/4 cup milk
500 g lean ground beef
1/4 cup plus 2 tbsp finely chopped parsley, divided
1 egg yolk
1/2 tsp salt
3 tbsp canola oil, divided
2 tbsp apple cider vinegar
1/2 tsp Dijon mustard
8 cups finely sliced kale
1 small beet, peeled and grated
Instructions
COMBINE one-third of bread cubes with milk in a small bowl. Let stand until bread is soft, 5 min.
COMBINE ground beef with 1/4 cup finely chopped parsley, egg yolk, salt and milk-soaked bread cubes in a large bowl. Mix with your hands until combined. Divide mixture and roll into 16 balls.
HEAT an extra-large non-stick frying pan over medium. Add 2 tsp canola oil, then remaining dry bread cubes. Cook, stirring often, until toasted, 4 to 5 min. Transfer to a plate. Add 1 tsp canola oil to pan, then meatballs. Cook, turning often, until brown on all sides, about 5 min. Reduce heat to medium-low and continue cooking, covered, stirring occasionally, until meatballs are cooked through, 7 to 10 min. Let stand, 5 min.
WHISK remaining 2 tbsp each canola oil with cider vinegar and Dijon in a large bowl. Add kale and grated beet. Toss to coat. Divide salad and croutons among 4 plates. Top with meatballs. Sprinkle with remaining 2 tbsp chopped parsley.
Chatelaine Quickies: Cranberry-glazed meatballs
Nutrition (per serving)
Calories 592, Protein 36g, Carbohydrates 48g, Fat 29g, Fibre 8g, Sodium 879mg.
Excellent source of Vitamin C.
