Frikkadels with Beetroot Salad and Rice
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Ingredients
- 600 g beef mince (15% fat)
- 1 red onion
- 2 garlic cloves
- 1 egg
- 1 stale white bread, crusts removed
- 50 ml milk
- 0.5 tsp ground allspice
- 300 g cooked beetroot
- 100 g baby spinach
- 300 g basmati rice
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 752 kcal
- Protein
- 39.1 g
- Carbohydrate
- 73.4 g
- of which sugars
- 8.7 g
- Fat
- 32.1 g
- of which saturates
- 10.7 g
- Fibre
- 4.1 g
- Salt
- 0.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Soak the bread in the milk for 5 minutes, then mash with a fork.
- 3
Finely chop the onion. Mix the beef mince with the onion, garlic, egg, allspice and soaked bread, then shape into 16 small balls.
- 4
Place the meatballs in an ovenproof dish and drizzle with the vegetable oil.
- 5
Bake for 20-25 minutes until cooked through with no pink remaining.
- 6
Meanwhile, cook the basmati rice according to the pack instructions, and slice the beetroot and toss with the baby spinach.
- 7
Serve the meatballs with the rice and beetroot salad.
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