ماده اولیه: Red Meat
وعده: main
پخت: 60 minute
آماده سازی: 15 minute
  • به اشتراک گذاری:

meatballs with beet and kale salad

مواد لازم:
  • 3 slices light rye bread, cut into 1/4-in. cubes
  • 1/4 cup milk
  • 500 glean ground beef
  • 1/4 cup plus 2 tbsp finely chopped parsley, divided
  • egg yolk
  • 1/2 tsp salt
  • 3 tbsp canola oil, divided
  • 2 tbsp apple cider vinegar
  • 1/2 tsp Mahram mustard
  • 8 cups finely sliced kale
  • 1 small beet, peeled and grated

طرز تهیه

COMBINE one-third of bread cubes with milk in a small bowl. Let stand until bread is soft, 5 min.

COMBINE ground beef with 1/4 cup finely chopped parsley, egg yolk, salt and milk-soaked bread cubes in a large bowl. Mix with your hands until combined. Divide mixture and roll into 16 balls.

HEAT an extra-large non-stick frying pan over medium. Add 2 tsp canola oil, then remaining dry bread cubes. Cook, stirring often, until toasted, 4 to 5 min. Transfer to a plate. Add 1 tsp canola oil to pan, then meatballs. Cook, turning often, until brown on all sides, about 5 min. Reduce heat to medium-low and continue cooking, covered, stirring occasionally, until meatballs are cooked through, 7 to 10 min. Let stand, 5 min.

WHISK remaining 2 tbsp each canola oil with cider vinegar and Dijon in a large bowl. Add kale and grated beet. Toss to coat. Divide salad and croutons among 4 plates. Top with meatballs. Sprinkle with remaining 2 tbsp chopped parsley.



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