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.
Swedish-style Pork Meatballs with Potato Mash & Cranberry Relish
Swedish comfort food, with our signature mindful twist. You'll make homemade, herby pork meatballs, fried until golden, then toss in a decadent dairy-free cream sauce. Fluffy potato mash mops up flavour.
High protein
5 plants
Family classics
Serving size
Ingredients
- 80g greek style yoghurt (Milk)
- ½ tsp ground cinnamon
- 4 large potatoes
- 500g free-range pork mince
- 1 onion
- 5 garlic clove
- 1 handful of fresh flat-leaf parsley
- 10g beef stock powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- ½ tsp ground nutmeg
- 45g cranberry relish (Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
- 240g green beans
- 80g baby spinach
Nutritional Information
Calories: 620
Protein: 32g
Carbs: 50g
Fat: 30g
Swedish-style Pork Meatballs with Potato Mash & Cranberry Relish
Swedish comfort food, with our signature mindful twist. You'll make homemade, herby pork meatballs, fried until golden, then toss in a decadent dairy-free cream sauce. Fluffy potato mash mops up flavour.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a peeler, a masher, a grater, a large bowl, a measuring jug, a large frying pan & a medium saucepan
Make the mash
- Peel and roughly chop the potatoes into 3cm chunks, then add to the saucepan of boiling water and simmer for 18-20 mins, until soft, then drain
- Return to the pan and mash with a pinch of salt and pepper
Meatballs time
- Finely chop the parsley. Finely chop or grate the garlic. Finely dice the onion
- In the large bowl, combine the pork with half the parsley and half the garlic. Season with salt and pepper. Mix and form into 16 even-sized meatballs
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the meatballs and onion and cook for 5 mins, until golden brown
Simmer simmer
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the meatballs and cook for 5 mins, until golden brown
- Add the shallot, cinnamon, nutmeg and remaining garlic. Cook for another 2 mins, then season with salt and pepper. Add the stock powder and 200ml water (100ml for 1 person), then simmer for 15 mins
- Rinse the spinach, then add to the meatballs in the final 1-2 mins and cook until wilted
- Remove from the heat, then stir in the yoghurt until creamy
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
Cook the veg
- Meanwhile, trim the green beans
- Bring the small saucepan filled with salted water to a boil. Add the green beans and boil for 3-4 mins, until cooked. Drain, then season with salt and pepper
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Share the meatballs between plates, with the mash and green beans alongside
- Garnish with the remaining parsley and a dollop of cranberry relish
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