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Swedish meatballs, potatoes & greens

Ingredients

  • 1 tbsp olive oil
  • 4 spring onions, finely chopped
  • 2 garlic cloves, finely chopped or grated
  • 175g lean pork mince
  • 1 egg yolk
  • Small bunch fresh dill, finely chopped
  • 350ml chicken stock
  • 1 heaped tsp dijon mustard
  • 80g fat free plain yogurt
  • 250g new potatoes
  • 180g spring greens

Method

  1. In a bowl, mix together the spring onions, garlic, pork mince, egg yolk, chopped dill and some seasoning.
  2. Divide the mixture into 12 meatballs. Heat the oil in a medium pan, and brown the meatballs all over, turning carefully until cooked.
  3. Remove the meatballs from the pan and add in the stock, bring to a boil before reducing to a simmer.
  4. Stir through the dijon mustard and yogurt - taste to check seasoning then return the meatballs to keep warm.
  5. In the meantime, boil the new potatoes until soft and in a separate pan, cook the greens for a couple of minutes.
  6. To serve, divide the potatoes, greens and meatballs between 2 plates, and spoon over the sauce.

Recipe by Beca Lyne-Pirkis for FFIT Cymru.

For more from FFIT Cymru, head to ffit.cymru

Beca's Instagram: @becalynepirkis

FFIT Cymru's Instagram: @ffitcymru

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