A plate of beetroot and apple salad served with meatballs and a creamy sauce

Swedish meatballs with beetroot & apple salad

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(7 ratings)

Prep: 20 mins Cook: 20 mins

Easy

Serves 4

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

Nutrition and extra info

  • Freezable (meatballs only)
  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal337
  • fat13g
  • saturates5g
  • carbs19g
  • sugars16g
  • fibre5g
  • protein32g
  • salt0.8g
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Ingredients

    For the meatballs

    • 500g lean pork mince (5% fat)
    • 100g coarsely grated courgette, squeezed of excess juice
      Courgette

      Courgette

      corr-zjet

      The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

    • 1 onion, grated
      Onion

      Onion

      un-yun

      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
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 1 tbsp rapeseed oil
      Rapeseed oil

      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
      Apples

      Apple

      ap-pel

      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
      Parsley

      Parsley

      par-slee

      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    • 2 tsp capers
      Capers

      Capers

      kay-per

      Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

    • ½ lemon, juiced
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 320g cooked beetroot, cut into strips
      Beetroot

      Beetroot

      beat-root

      A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

    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 crème fraîche 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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    louisezzz
    15th Jun, 2018
    4.05
    I would never usually put these ingredients together but works together, don't know if I would bother doing again as it was just OK.
    kernow45cook
    14th Jun, 2018
    Tasty but added salt and pepper. Also took ages to cook, far longer than the recipe said.
    Hadahlaw
    10th Jun, 2018
    4.05
    This was tasty but I felt the accompanying sauce needed a fair bit of seasoning as it didn't have much flavour.
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