SW recipe: Swedish meatballs

serves 4
ready in 35 mins

What you need:

750g lean pork mince (5% fat or less)
1 small onion, finely chopped
1 large garlic clove, crushed
¼ tsp freshly grated nutmeg
½ small pack fresh dill, chopped
1 medium egg, beaten
low-calorie cooking spray
300ml boiling chicken stock
1 tsp chopped fresh rosemary
1 tsp tomato purée
2 tsp Worcestershire sauce
1 tsp dark soy sauce
1 level tsp cornflour
150g plain quark
2 tbsp fat-free natural Greek yogurt
½ tsp paprika

What you do:

1. Put the pork, onion, garlic, nutmeg, 2 tbsp dill, egg, ¾ tsp salt and ½ tsp black pepper in a mixing bowl and mix well. Shape the mixture into 28 meatballs, each about the size of a golf ball.

2. Spray a large non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Add the meatballs and fry for 8 minutes or until well browned all over and cooked through (you might need to do this in batches). Lift the meatballs onto a plate, cover with foil and keep warm.

3. Add the stock, rosemary and tomato purée to the pan and bring to a simmer. Add the Worcestershire sauce, soy sauce and some seasoning to taste, then return the meatballs to the pan. Reduce the heat to low and simmer gently until they have heated through. Mix the cornflour with 6 tbsp quark and add to the pan, swirling it until the sauce is gently simmering and has slightly thickened.

4. To make some quark ‘soured cream’, mix the remaining quark with the yogurt, paprika, 1 tbsp dill and some seasoning to taste.

5. Scatter the remaining dill over the meatballs and serve with the quark ‘soured cream’. This is fantastic with tagliatelle pasta and green vegetables.


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