Awesome Meatball Sandwich with red beets, apples and caper. Or: Avant-garde Christmas sandwich
  • Serves 4
The Meatballs
  • 400 g of minced meat
  • 1 tbsp of Dijon mustard
  • 2 tbsp of double cream
  • 1 tbsp of bread crumbs
  • 1 egg
  • A glug of olive oil
  • 1 tsp of fine-grained salt
Mustard-mayo sauce
  • 6 tbsp of homemade or not homemade mayo
  • 2 tbsp of French mustard
  • 2 tbsp of creme fraîche
  • 1 tsp of honey/ Or 1 tbsp of sweet mustard
  • A glug of olive oil
  • Salt & pepper
Sourdough bread
  • Salted butter
To finish
  • Some small green leaves, like arugula or baby spinach, etc.
  • 2 Apples, chopped in small squares
  • 2 Red beets, boiled and chopped up in small squares
  • 2 tbsp of caper
  • Fresh Thyme/Oregano
  • Flaky sea salt
  • Pepper
  • Olive oil
  1. Boil the red beats whole. It takes about 30-50 minutes, depending on size. (Later, when done, pour out water and let cool.)
  2. While they are boiling, take a big bowl and put in all the ingredients for your meatballs. Mix with a big spoon or a wooden spatula. Roll them in into plum-sized balls. Set aside on a plate or a cutting board.
  3. In a small bowl, mix together 2 parts mayo, 1 part mustard, 1 part crème fraiche. Season with salt, pepper and a glug of olive oil.
  4. Chop up your apples and your slightly cooled and peeled red beats. I prefer really small squares here.
  5. Now, time to fry your meatballs. Put 2 tbsp of butter in a pan. When really hot, put in the meatballs, gently, one by one. I usually fry half of the batch first, then the other half. After a few minutes when they are golden brown turn down to medium heat and fry for a few more minutes. I turn of the heat when they are still reddish in the middle.
  6. Toast or fry you bread. Butter it. Then put a layer of your mayo-mustard sauce on it. Then some green leaves. The a few halved meatballs. Then sprinkle the apples, the read beets, the caper and the thyme on top.
Recipe by Waltzing Matilde at