SWEDISH MEATBALLS

PREP 10 MINS + COOLING AND 15 MINS CHILLING COOK 25 MINS SERVES 4 AS A MAIN

2 Tbsp olive oil

1 brown onion, finely chopped 1 small clove garlic, finely grated 375g lean pork mince

1 egg yolk (from 60g egg)

50g fresh wholemeal breadcrumbs (made from day old bread) or gluten-free breadcrumbs

Pinch ground nutmeg

300ml salt-reduced beef stock

or gluten-free stock

2 tsp Dijon mustard or gluten-free

mustard

2 Tbsp fat-free natural yoghurt 2 bunches baby bok choy,

trimmed, coarsely shredded 2 large carrots, sliced and

steamed, to serve

1 tsp cranberry sauce,

per person, to serve

1 Put 1 tablespoon oil in a large non-stick frying pan over medium heat. Add the onion and cook, stirring often, for 10 minutes or until the onion is soft and translucent. Add the garlic and cook, stirring, for 1 minute. Set aside to cool.

2 Put the cooled onions, pork mince, egg yolk, breadcrumbs and a pinch of nutmeg in a bowl. Use your hands to mix until well combined. Form the mixture into 12 balls and place on a plate. Cover and put in the fridge for 15 minutes to chill. 3 Heat remaining oil in frying pan over medium heat. Add meatballs and cook, turning often, for 5 minutes or until golden. Bring stock to boil in a small saucepan. Pour stock over meatballs and simmer for 8-10 minutes or until it has reduced a little. Stir through the mustard and yoghurt.

4 Steam bok choy for 5 minutes or until tender. Serve meatballs with the bok choy, carrots and cranberry sauce.

Nutrition info

PER SERVE 1310kJ, protein 27g, total fat 15g (sat. fat 3g), carbs 15g, fibre 7g, sodium 477mg • Carb exchanges 1 • GI estimate low • Gluten-free option

• Lower carb