Nordic Meatballs With Beet And Kale Salad
39
- Total Time40 min
- Makes4 servings
(Photo: Sian Richards)
Beef, parsley, egg, salt and milk-soaked rye bread are the base of these mouthwatering meatballs. Serve with a tart and crunchy kale salad.
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.
Get more of our best meatball recipes.
Get more of our best kale recipes.
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