Ulrikas Mothers Meatballs With Red Beet Relish Food

ULRIKA'S MOTHER'S MEATBALLS

Ulrika's Mother's Meatballs image

Provided by Food Network

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 baking potato, like russet, boiled, peeled, and grated
1/2 cup minced onion
3/4 cup whole milk
Salt and freshly ground black pepper
Pinch ground allspice
1 pound ground beef chuck
4 ounces butter

Steps:

Mix potato, onion, and milk with the spices and set aside for 10 minutes. Add the meat and mix well. Fry a test meatball to make sure that the flavor is perfect. If not, add more salt, pepper, or spices. Roll small meatballs and place them on a wet plate. Fry them in butter until golden brown.

BEET RELISH

Beet Relish image

"I LIKE to serve beet relish with corned beef and cabbage. The relish provides an interesting combination of flavors, and it is best made several days ahead. It's a very colorful addition to the table."

Provided by Taste of Home

Time 15m

Yield about 2 cups.

Number Of Ingredients 7

Ingredients

2 cups coarsely shredded cooked beets
2 tablespoons chopped red onion
2 tablespoons red wine vinegar
1 teaspoon sugar
2 tablespoons Dijon mustard
3 tablespoons vegetable oil
Salt and pepper to taste

Steps:

Combine all ingredients in a small bowl and blend well. Chill thoroughly.

Nutrition Facts :

BEET RELISH

Beet Relish image

I loved this relish -- the WW recipe it was with was so-so, but I thought this relish was wonderful and so easy too! Recipe source: Slow Cook It (WW cookbook)

Provided by ellie_

Categories Vegetable

Time 1h

Yield 1 1/2 cups

Number Of Ingredients 5

Ingredients

1 lb beet, trimmed
1/4 cup prepared horseradish
1 tablespoon cider vinegar
1 tablespoon fresh dill, chopped (I used dried dill ( didn't measure but about 1 teaspoon)
1/4 teaspoon salt

Steps:

Bring beet and enough water to cover beet to a boil in a saucepan. Reduce heat and simmer for 45-50 minutes (I boiled mine for closer to 30 minutes). Drain and let cool and then slip skins off of beets and chop in big pieces -- remember to let the food processor do the work!
Put beets with the remainder of the ingredients in a food processor and pulse until finely chopped.
Cover and refrigerate for up to one week.

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