Description
Swedish Beet Meatballs combine ground beef and finely grated beetroot for tender, juicy patties with natural sweetness and vibrant color. A Scandinavian-inspired dish perfect for weeknight dinners or special gatherings.
Ingredients
Scale
- 14 oz. ground beef (85% lean recommended)
- 1 small beet (about 4 oz.), peeled and finely grated
- 1 large egg
- 2 tablespoons breadcrumbs
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil or butter, for frying
Instructions
- Peel and finely grate the beet. If very juicy, lightly squeeze out excess moisture with a paper towel.
- In a large mixing bowl, combine the ground beef, grated beet, egg, breadcrumbs, salt, and black pepper. Mix gently until just combined. Do not overmix.
- Shape the mixture into 8–10 small patties or meatballs of equal size.
- Heat the oil or butter in a large skillet over medium heat.
- Add the patties to the skillet and cook for 4–5 minutes per side, or until browned and fully cooked through (internal temperature should reach 160°F).
- Remove from heat and let rest for 3–5 minutes before serving.
Notes
- The grated beet adds moisture, natural sweetness, and a vibrant color to the meatballs.
- You can substitute ground pork or a beef-pork blend for a more traditional Scandinavian flavor.
- Serve with mashed potatoes, lingonberry sauce, or a light cucumber salad.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1/4 of recipe (about 2 meatballs)
- Calories: 260
- Sugar: 3g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 95mg