Beetroot Waffles with Mini Meatballs & Cranberry Jam
A little sweet, a little savory, and full of contrast — soft beetroot waffles paired with juicy meatballs and a bright, slightly tart cranberry jam. It’s the kind of combination that feels unexpected, but somehow works perfectly.
Ingredients
For the waffles:
- 300 g flour
- 250 ml milk
- 130 g butter, melted
- 100 g sugar
- 3 eggs
- 1 tsp baking powder
- 1 boiled beetroot
For the toppings:
- 1 cup cranberries
- 1 tbsp sugar
- 200 g minced beef
- 1 tbsp breadcrumbs
- 1 egg
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- Fresh dill
Method
Preheat your waffle maker.
In a bowl, beat the eggs with sugar until light and slightly fluffy.
Add the melted butter and milk, mixing until smooth.
Sift in the flour and baking powder, then mix until you have a smooth batter.
Blend the boiled beetroot until smooth and fold it into the batter.
Cook the waffles in the waffle maker until set and lightly golden.
In a small saucepan, combine cranberries and sugar. Cook over medium heat until the berries break down and the mixture becomes soft and slightly jammy. Set aside.
In a bowl, mix minced beef with breadcrumbs, egg, garlic powder, paprika, and salt.
Form small meatballs and cook them in a pan over medium heat until browned and cooked through.
Serve the waffles warm, topped with mini meatballs and cranberry jam.
Finish with fresh dill before serving.