Beetroot Kraut & Feta Meatballs

Meatballs are seriously underrated. Not only are they a great orderve but go with just about everything! They are great in wraps, salads, pastas and or just on their own!

Some Handy Tips & Tricks:

  • Meatballs should always be thoroughly cooked. A good guide is to insert a skewer into the thickest part; if it is ready to eat the juices will be clear.
  • Uncooked mince can be frozen for 2-3 months. Rather than freezing loose mince in roundish shape as bought from the butcher, lay it out flat to freeze. This is important as it allows the mince to freeze evenly and also allows the mince to thaw evenly.
  • Thaw frozen mince in the fridge, on the lowest shelf below and or away from any ready to eat food. And only thaw in the microwave if using the mince immediately thereafter.
  • You can find beetroot powder at any good health store or in health aisles at major supermarkets. If you have difficulty finding it, simply omit it from the recipe; the meatballs will taste amazing regardless!


500g beef mince

1/2 cup sauerkraut

2 tablespoons chopped dill leaves

1 tablespoon beetroot powder

2 eggs, whisked

1 (150g) small brown onion, diced

1/2 cup quinoa flakes

Sea salt and pepper

100g Danish feta, crumbled

Black and white sesame seeds to top

Green salad or baked vegetables to accompany


Preheat oven to 180C and line a baking tray with baking paper.

Place all of the ingredients except for the feta and sesame seeds in a mixing bowl.

Using clean hands knead the mixture together until combined. Season with sea salt and pepper.

Roll the mixture into meatballs the size of gold balls and press the feta into the sides. Place on the lined tray and sprinkle with sesame seeds. The mixture should make  approximately 20 meatballs.

Bake in the preheated oven for 20 minutes.


This recipe was written by Jacqueline Alwill on behalf of You’re Better On Beef. 

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