Recipe courtesy of Ulrika Bengtsson

Ulrika's Mother's Meatballs with Red Beet Relish

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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1/2 peeled, boiled russet potato, grated

3 tablespoons dry bread crumbs

1/2 cup minced onion

3/4 cup milk

Pinch allspice

Salt and freshly ground black pepper

Salt and freshly ground black pepper 

1 1/2 pounds ground beef chuck

Unsalted butter, for frying

Red Beet Relish, recipe follows

Thinly sliced whole wheat bread (about 3 by 3-inches wide), as needed

Red Beet Relish:

 2 cooked red beets, peeled and chopped

 1/4 Golden Delicious apple, peeled and roughly chopped

 1 tablespoon apple cider vinegar

 1 tablespoon sugar

 1 teaspoon mayonnaise 

 Pinch ground allspice 

Salt and freshly ground black pepper


  1. Mix the potato, bread crumbs, onion, milk, and allspice with the spices and let sit for 10 minutes. Add the meat, season with salt and pepper, and mix until incorporated. Make a small meatball out of the meat mixture, fry it in a little butter, and taste. Adjust the seasoning, if necessary. 
  2. Roll the meat mixture into 1/2-inch round meatballs and place them on a wet plate. In a large skillet, fry them in butter until golden brown. 
  3. To serve, spread some of the relish on the slice of bread and top with the meatballs. Serve at room temperature.

Red Beet Relish:

  1. In a food processor, combine the beets, apple, vinegar and sugar and pulse until the apples and beets are finely chopped. Transfer the mixture to a bowl and combine with the mayonnaise and allspice. Season with salt and pepper, to taste.