Healthy Swedish meatballs

• rapeseed oil↗2 tbsp 2 tbsp
• onion↗1 1

  finely chopped

• small garlic clove↗1 1

  finely grated

• lean pork mince↗375g 375g
• medium egg yolk↗1 1
• nutmeg↗grating of grating of
• fine fresh breadcrumbs↗50g 50g
• hot low-salt beef stock↗300ml 300ml
• Dijon mustard↗½ tbsp ½ tbsp
• fat-free natural yogurt↗2 tbsp 2 tbsp
• spring greens↗400g 400g

  shredded

• lingonberry or cranberry sauce↗

  to serve

Step-by-step instructions

1. 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. 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. 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. 4

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