Meatballs, beetroot relish, apple, crème fraîche and spinach
There are so many ways to enjoy meatballs. This is a Swedish recipe passed on to me by a colleague of mine and I have to say, it’s definitely one of the best.
150g minced beef
150g minced pork
1 large free-range /organic egg, beaten
30g white breadcrumbs
1 tbsp fresh rosemary, finely chopped
2 tsp fresh sage, finely chopped
1 garlic clove, finely chopped
Salt & pepper
2 tsp olive oil
And the rest
1 Braeburn apple,
4 tbsp beetroot relish
50g rocket, spinach and watercress salad
8 tsp crème fraîche
4 granary baguettes
Lets start with the meatballs. Combine all of the ingredients, except for the olive oil, in a bowl and add a good pinch of sea salt and ground black pepper. Roll up your sleeves and mix together thoroughly.
Shape the mixture into 12 walnut sized balls and dust with a little flour.
Heat the oven to 180ºC and put the olive oil in a baking tray. Cook the meatballs for about 15 minutes, turning halfway, until nicely browned
Once cooked, remove the tray from the oven and let the meatballs rest.
In the meantime, cut the baguettes open, lengthways. Spread a tablespoon of beetroot relish inside each baguette and arrange the apple slices and salad on top. Wedge 3 meatballs into each baguette and dollop 2 teaspoons of crème fraîche over them.