Meatballs with beetroot and apple salad

Meatballs with beetroot and apple salad



For the meatballs

  • 500g mince

  • 100g coarsely grated baby marrow, squeezed of excess juice

  • 1 onion , grated

  • 4 tbsp chopped fresh parsley

  • 2 garlic cloves , finely grated

  • 1 egg

  • 1 tbsp oil

  • 1 tsp thyme leaves

  • 2 tbsp cream

For the salad

  • 1 large apple , chopped

  • 1 red onion , halved and thinly sliced

  • 4 tbsp chopped parsley

  • ½ lemon , juiced

  • 320g cooked beetroot , cut into strips


  • STEP 1
    To make the meatballs, tip the mince into a bowl and add the grated baby marrow and onion, 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.

  • STEP 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.

  • STEP 3
    Wipe out the pan to remove excess fat and add the remaining garlic and thyme, then pour in some water and bring to the boil. Turn off the heat then add cream return the meatballs to the pan and turn them in the mixture until coated.

  • STEP 4
    For the salad, mix the apple, onion, parsley 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.

  • Happy Cooking. By Zvikomborero Claire Duri. The Petite Cook.




Beetroot Sugar Beetroot Beetroot Juice Value Added Sugar Beet
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