Nordic meatballs with beet and kale salad

22

TOTAL TIME

40 min

Serves

4

Nordic meatballs with beet and kale salad

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
  • 36 g,
  • Carbohydrates
  • 48 g,
  • Fat
  • 29 g,
  • Fibre
  • 8 g,
  • Sodium
  • 879 mg.
  • Excellent source of
  • Vitamin C
FILED UNDER: