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.

INGREDIENTS

Serves 4

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Meatballs

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,
thinly sliced

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
all over.

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.