Swedish meatballs with beetroot & apple salad

• lean pork mince↗500g g

  (5% fat)

• coarsely grated courgette100g g

  squeezed of excess juice

• onion↗1

  grated

• chopped fresh dill4 tbsp tbsp
• garlic cloves↗2

  finely grated

• egg↗1
• rapeseed oil↗1 tbsp tbsp
• thyme leaves↗1 tsp tsp
• vegetable bouillon powder↗2 tsp tsp

  made up to 300ml with boiling water

• half-fat crè̀me fraîche↗2 tbsp tbsp
• large apple↗1

  chopped

• red onion↗1

  halved and thinly sliced

• chopped parsley4 tbsp tbsp
• capers↗2 tsp tsp
• lemon↗½

  juiced

• cooked beetroot↗320g

  cut into strips

Step-by-step instructions

1. 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. 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. 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 crè̀me fraîche and remaining dill, then return the meatballs to the pan and turn them in the mixture until coated.

4. 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.