For the meatballs
- 500g lean pork mince (5% fat)
- 100g coarsely grated courgette, squeezed of excess juice
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 1 onion, grated
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 tbsp chopped fresh dill
- 2 garlic cloves, finely grated
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 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
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 1 red onion, halved and thinly sliced
- 4 tbsp chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 tsp capers
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- ½ lemon, juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 320g cooked beetroot, cut into strips
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
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 crème fraîche 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.
Sign up to our Healthy Diet PlanThis 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!