castello-fullfavorites iconBasket Copyicon-checkmarkicon-facebookicon-globeInstagramicon-pinterestCastello sustainability-08 Copy 7icon-youtubeservings icon mediumtimerTime icon big
Beef meatballs with raspberry salad

Beef meatballs with raspberry salad

Cook 30 mins 4 people

Fruity and sweet with a side of laid-back comfort – our recipe for Beef Meatballs with Raspberry Salad is easy-going and perfect in seasons of sunshine and clear skies. A salad of vibrant flavours form the foundation for meatballs laced with mild spices and vegetables, elevating flavours by way of soothing contrasts.

Read more


Beef meatballs

  • 400 g beef mince (approx. 6 % fat)
  • 1 coarsely grated brown onion
  • 4 tbsp quick-cooking rolled oats
  • ¼ tsp coarse salt
  • 25 g butter

Raspberry dressing

  • 100 g raspberries
  • 1 tbsp dark balsamic vinegar
  • 1 tsp sugar
  • 1 tsp coarse salt
  • freshly ground pepper


  • 200 g finely chopped oxheart cabbage
  • ½ tsp coarse salt
  • 100 g rinsed baby spinach
  • 1 cucumber in half slices
  • 75 g dried cranberries
  • 100 g raspberries

For serving

  • 240 g lightly toasted rye bread


For the beef meatballs

1. For the meatballs, combine the minced meat with the onions, rolled oats and salt. Shape into 12 oblong meatballs. Brown the butter in a frying pan over medium-high heat, then cook the meatballs for approx. 14 minutes, turning occasionally to brown all sides.

Raspberry dressing

2. To make the raspberry dressing, mash the raspberries and whisk in the vinegar, sugar, salt and pepper. Season the dressing with more pepper – it should be spicy.


3. Press salt into the cabbage until it softens slightly to make it easier to eat. Arrange the cabbage, cucumber slices and cranberries on a bed of spinach leaves. Pour a little dressing over and garnish with fresh raspberries. Serve the salad with the rest of the dressing, warm meatballs and lightly toasted rye bread.