The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Dill & Garlic Pork Meatballs with Parsnip Mash
Make herby, homemade meatballs with fresh dill, parsley, garlic and British free-range pork. Pan-fry until golden, then toss in a creamy, Swedish-style sauce. Parsnip mash provides extra-filling fibre. On the side, tenderstem broccoli brings glorious, green goodness.
High protein
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 2 parsnip
- 1 onion (use half)
- 1 chicken stock cube (use a quarter) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 2 garlic clove
- 1 handful of fresh dill (use half)
- 180g Tenderstem broccoli (use half)
- 150g free-range pork mince
- 200ml coconut milk (use half) (Coconut, Water)
- 1 handful of fresh flat-leaf parsley (use half)
Nutritional Information
Calories: 838
Protein: 43g
Carbs: 63g
Fat: 48g
Ingredients
- 1 handful of fresh flat-leaf parsley
- 180g Tenderstem broccoli
- 1 onion
- 1 handful of fresh dill
- 2 parsnip
- 2 garlic clove
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 200ml coconut milk (Coconut, Water)
- 300g free-range pork mince
Nutritional Information
Calories: 721
Protein: 40g
Carbs: 37g
Fat: 47g
Dill & Garlic Pork Meatballs with Parsnip Mash
Make herby, homemade meatballs with fresh dill, parsley, garlic and British free-range pork. Pan-fry until golden, then toss in a creamy, Swedish-style sauce. Parsnip mash provides extra-filling fibre. On the side, tenderstem broccoli brings glorious, green goodness.
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Cooking Instructions
- Boil a kettle. Trim the broccoli. Peel the parsnips and roughly chop into rough 1cm cubes. Place the parsnips in a saucepan and cover with salted boiling water. Simmer for 18-20 mins, adding the broccoli for the final 3-4 mins until soft, then drain. Set aside and cover to keep warm.
- Meanwhile, finely chop or crush the garlic. Roughly chop the parsley and dill. Add the pork to a mixing bowl along with the dill, parsley and half the garlic. Season with sea salt and black pepper, then mix and shape into 10 meatballs. Heat a large frying pan with 1/2 tsp oil on a medium-high heat. Cook the meatballs for 6-8 mins, turning frequently, until golden brown.
- Thinly slice the onion. When the meatballs are golden, remove from the pan and set aside. Add 1/2 tsp oil to the pan, then add the onion and remaining garlic. Cook for 5 mins, stirring occasionally, until softened.
- Crumble the half stock cube into the onion pan, then pour in the coconut milk. Simmer gently for 5 mins, until the sauce thickens. Return the meatballs to the pan and stir to coat in the sauce. Cover with a lid and simmer for 5 mins, until the pork is cooked through. Season with sea salt and black pepper.
- Mash the parsnip with sea salt and black pepper. Serve the meatballs and sauce with the mash and broccoli.
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