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.
Serving size
Ingredients
Ingredients
- ½ tsp ground cinnamon
- 80g greek style yoghurt (Milk)
- ½ tsp ground nutmeg
-
11g beef stock powder(Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 80g baby spinach
- 300g free-range pork mince
- 2 large potatoes
- 1 handful of fresh flat-leaf parsley
- 1 shallot
-
45g cranberry relish(Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
- 160g green beans
- 3 garlic clove
Allergens
Contains:
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 114Kcal | 702Kcal |
| 479kJ | 2937kJ | |
| Fat | 5.1g | 32g |
| of which saturates | 1.9g | 11g |
| Carbohydrates | 9g | 58g |
| of which sugars | 2.4g | 15g |
| Protein | 6.8g | 42g |
| Salt | 0.22g | 1.4g |
| Fibre | 1.6g | 9.8g |
Ingredients
Ingredients
- 0.5 tsp ground cinnamon (use half)
- 80g greek style yoghurt (use half) (Milk)
- 0.5 tsp ground nutmeg (use half)
- 160g green beans (use half)
- 150g free-range pork mince
- 2 large potatoes
- 3 garlic clove
- 1 shallot (use half)
-
11g beef stock powder (use half)(Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
-
45g cranberry relish (use half)(Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
- 1 handful of fresh flat-leaf parsley (use half)
- 80g baby spinach (use half)
Allergens
Contains:
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 108Kcal | 876Kcal |
| 450kJ | 3665kJ | |
| Fat | 3.8g | 31g |
| of which saturates | 1.4g | 11g |
| Carbohydrates | 12g | 99g |
| of which sugars | 2.0g | 16g |
| Protein | 5.5g | 45g |
| Salt | 0.17g | 1.4g |
| Fibre | 1.7g | 14g |
High protein
5 plants
Swedish-style Free-range Pork Meatballs with Mash & Cranberries
Nothing says comfort food like Swedish-style meatballs. Here, you'll make your own from scratch using juicy free-range British pork mince. Then you'll simmer them in a creamy sauce, infused with warming cinnamon and nutmeg. A side mashed potatoes and green beans, and a dollop of tangy cranberry sauce complete the dish.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a medium 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 medium frying pan & a small 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 grate the garlic. Finely slice the shallot
- In the large bowl, combine the pork mince with half the parsley and half the garlic. Season with salt and pepper. Shape the pork mince into 10 small meatballs
Simmer simmer
- Heat the medium frying pan with 1 tsp oil on medium-high heat (we used the 25cm HexClad Hybrid Pan). 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 green beans
- 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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