These Swedish meatballs are made with heritage pork, giving them an earthier, meatier flavour than normal mince. We use coconut to lighten up the traditional cream sauce, and serve with broccoli and comforting parsnip mash.
Time: 30 mins
Serves: 2 people
½ beef stock cube
180g tenderstem broccoli
1 red onion
1 tsp oil
200ml coconut milk
2 garlic cloves
2 tsp dried dill
2 tsp dried parsley
2 x 150g pork mince
1. Boil a kettle. Finely chop the garlic and thinly slice the onion.
2. Peel and chop the parsnip into 1cm pieces, trim the sweetstem broccoli and slice in half lengthways. Place the parsnip in a saucepan and cover with boiling water. Simmer for 15 mins, then add the broccoli to the pan and simmer for a further 5 mins until tender.
3. In a bowl, place the pork mince, dried dill and dried parsley, plus half of the garlic. Season with sea salt and black pepper. Form the mix into 12 balls.
4. Heat a frying pan with ½ tsp oil on a medium-high heat and cook the meatballs for 8 mins until golden brown.
5. Meanwhile, heat a medium-sized pan with ½ tsp oil on a medium heat and add the onion and remaining garlic, cook for 5 mins. Then add the coconut milk and crumble in the half beef stock cube. Simmer gently for 5 mins until the sauce thickens. Add the meatballs to this pan and stir to coat in the sauce. Place a lid on the pan, simmer for 5 mins until the pork is cooked through. Stir in the juice from the ½ lemon.
6. Drain the vegetables. Set aside the broccoli and cover to keep warm. Meanwhile, mash the parsnip with a potato masher (or the back of a fork). Season with sea salt.
7. Place the parsnip mash on two warm plates alongside the broccoli, Swedish-style meatballs and sauce.
603 calories • 36g carbs • 31g fat • 42g protein
Recipe courtesy of Mindful Chef