Swedish meatballs

Contains pork – recipe is for non-Muslims only

Cook pork mince meatballs and serve with classic lingonberry or cranberry sauce and spring greens for a healthy, low-calorie family meal

  • Prep:10 mins
    Cook:25 mins
    plus cooling and chilling
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 323
  • fat 18g
  • saturates 4g
  • carbs 13g
  • sugars 6g
  • fibre 6g
  • protein 24g
  • salt 1.04g


  • 2 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 1 small garlic clove, finely grated
  • 375g lean pork mince
  • 1 medium egg yolk
  • grating of nutmeg
  • 50g fine fresh breadcrumbs
  • 300ml hot low-salt beef stock
  • ½ tbsp Dijon mustard
  • 2 tbsp fat-free natural yogurt
  • 400g spring greens, shredded
  • lingonberry or cranberry sauce, to serve


  1. Put 1 tbsp rapeseed oil in a frying pan over a medium heat. Add the onion and fry for 10 mins or until soft and translucent. Add the garlic and cook for 1 min. Leave to cool. 

  2. Mix the cooled onions, pork mince, egg yolk, a good grating of nutmeg and the breadcrumbs in a bowl with your hands until well combined. Form into 12 balls and chill for 15 mins. 

  3. Heat the remaining oil in a frying pan and fry the meatballs for 5 mins over a medium heat, turning often until golden. Pour over the stock and bubble for 8-10 mins or until it has reduced a little. Stir through the mustard and yogurt.

  4. Steam the greens for 5 mins or until tender. Serve the meatballs with the greens and a dollop of the sauce.

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