Swedish Pork Meatballs & Bacon-Parsley Sauce
with Cheesy Mash & Nutty Garlic Greens
- Milk
- Gluten
- Wheat
- Eggs
- Almond
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
We've given our go-to meatballs a Swedish-inspired twist by topping them with a creamy sauce that's so good, everyone will be asking you how you made it. Serve with a Parmesan-laced mash and almond-adorned garlicky greens and you'll be serving up the ultimate crowd-pleaser.
Ingredients
2
potato
1 packet
pork mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 sachet
garlic & herb seasoning
½
lemon
1 bag
green beans
1 bag
parsley
2 clove
garlic
1 packet
diced bacon
(May be present: Soy, Milk)
1 packet
light cooking cream
(Contains: Milk)
1 sachet
vegetable stock powder
1 packet
onion chutney
1 packet
roasted almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan)
1 packet
Parmesan cheese
(Contains: Milk)
1 bag
silverbeet
1 packet
Dijon mustard
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
1
egg
(Contains: Eggs)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiled water and heat over high heat. • Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to the saucepan. Add the butter, the milk and shaved Parmesan cheese. Mash until smooth, then season to taste. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Meanwhile, combine pork mince, fine breadcrumbs, the egg and garlic & herb seasoning in a medium bowl. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.
• Meanwhile, cut lemon into wedges. Trim green beans. Roughly chop silverbeet and parsley. Finely chop garlic. • In a second large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, tossing, until tender, 4-5 minutes. • Add silverbeet and garlic and cook until fragrant and just wilted, 1-2 minutes. • Remove pan from heat. Add a generous squeeze of lemon juice. Season with salt and pepper. Transfer to a serving dish. Cover to keep warm.
TIP: Add a splash of water to help speed up the cooking process!
• Return the first frying pan to medium-high heat with a drizzle of olive oil. When the oil is hot, cook diced bacon, breaking bacon up with a spoon, until golden, 4-5 minutes. • Reduce heat to medium-low, then stir through light cooking cream, vegetable stock powder and Dijon mustard. Simmer until slightly thickened, 2-3 minutes. • Remove pan from heat, then stir through parsley. Return cooked meatballs and any resting juices to the pan, gently turning meatballs to coat. Set aside.
• In a small bowl, combine onion chutney and a generous squeeze of lemon juice. • Roughly chop roasted almonds, then sprinkle over the greens. • Divide Swedish pork meatballs and cheesy mash between plates. Top with bacon-parsley sauce. • Serve with nutty garlic greens, onion chutney and any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The meatballs and creamy bacon-parsley sauce are widely praised, with the cheesy mash and onion chutney also standing out as highlights. Some found the overall dish too rich or heavy, and a few felt there were too many competing flavours.
- Ease of prep: Many reviewers noted the recipe involves multiple components and several pans, making it more time-consuming than a typical weeknight cook. A few found that pre-rolling the meatballs and prepping vegetables ahead of time helped streamline the process.
- Suggestions: The sauce was frequently described as too salty, with several reviewers suggesting using only half the garlic and herb seasoning sachet, reducing the bacon, or adding extra cream to balance the flavour. One reviewer found that cooking the meatballs and bacon together in the oven, then adding the cream and mustard to finish, simplified the process considerably.
- Leftovers: Several reviewers enjoyed the meatballs the next day for lunch, including in sandwiches, and noted the dish reheats well.
- Portions: Many reviewers felt the potato quantity was too small for the mash, with several adding one or two extra potatoes of their own; a number also found the green beans excessive, suggesting one bag is plenty for two people.
