With two kinds of proteins: juicy pork and crispy bacon in the creamy sauce, these Swedish meatballs are pure comfort food. Add a cheesy mash, with tart cherry sauce and greens and, you'll have a dish paying homage to the true Scandi spirit.
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fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
garlic & herb seasoning
roasted almonds(ContainsTree NutsMay be presentPeanuts, Sesame, Milk, Soy, Gluten)
vegetable stock powder
grated Parmesan cheese(ContainsMilk)
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Cook the potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. Add the butter, milk, grated Parmesan cheese and a pinch of salt, then mash until smooth. Season to taste and cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
While the potato is cooking, finely chop the garlic. Cut the lemon into wedges. In a medium bowl, combine the pork mince, fine breadcrumbs, egg and garlic & herb seasoning. Using damp hands, roll heaped spoonfuls of the pork mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate and cover to keep warm.
TIP: Cook in batches if your pan is getting crowded.
While the meatballs are cooking, trim the green beans and asparagus. Roughly chop the dill and roasted almonds. In a second large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the green beans and asparagus, tossing, until tender, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Remove from the heat, then add a generous squeeze of lemon juice and season.
TIP: Add a splash of water to help speed up the veggie cooking process.
When the meatballs are done, return the empty frying pan to a medium-high heat with a drizzle of olive oil. Cook the diced bacon, breaking up with a spoon, until golden, 4-5 minutes. Reduce the heat to medium-low, then add the longlife cream (see ingredients), vegetable stock powder and Dijon mustard and simmer until slightly thickened, 1-2 minutes. Remove from the heat, then stir through the dill. Return the cooked meatballs and any resting juices to the pan and turn the meatballs to coat. Set aside. In a small bowl, combine the cherry sauce and a generous squeeze of lemon juice.
Bring everything to the table to serve. Help yourself to the Swedish-style pork meatballs, cheesy mash and garlicky greens. Top the greens with the almonds. Serve with the cherry sauce and any remaining lemon wedges.