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Swedish Pork Meatballs & Bacon-Dill Sauce

Swedish Pork Meatballs & Bacon-Dill Sauce

with Parmesan Mash & Garlicky Greens

Taste Tours
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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 cheesy mash and almond-adorned garlicky greens for the ultimate crowd-pleaser.

Allergens:MilkGlutenEggTree NutsSulphites

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1 packet

pork mince

1 packet

fine breadcrumbs

(ContainsGluten)

1 sachet

garlic & herb seasoning

½

lemon

1 bag

green beans

1 bag

silverbeet

1 bag

dill

1 packet

roasted almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

2 clove

garlic

1 packet

diced bacon

(May be present Soy)

1 packet

light cooking cream

(ContainsMilk)

1 sachet

vegetable stock powder

1 packet

cherry glaze

1 packet

grated Parmesan cheese

(ContainsMilk)

1 packet

Dijon mustard

(ContainsSulphites)

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

2 tbs

milk

(ContainsMilk)

1

egg

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4611 kJ
Fat65.6 g
of which saturates30.4 g
Carbohydrate64.7 g
of which sugars26.1 g
Protein57.6 g
Sodium1831 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the butter, milk and grated Parmesan cheese. Mash until smooth, then season to taste. Transfer to a serving dish and cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!

2

While the potato is cooking, combine the pork mince, fine breadcrumbs, egg and garlic & herb seasoning in a medium bowl. Using damp hands, take a heaped spoonful of mixture and shape into a small meatball. Transfer to a plate and repeat with the remaining mixture to get 4-5 meatballs per person.

3

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.

TIP: If your pan is getting crowded, cook the meatballs in batches for the best results!

4

While the meatballs are cooking, cut the lemon into wedges. Trim the green beans. Roughly chop the silverbeet, dill and roasted almonds. Finely chop the garlic. In a second large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the green beans, tossing, until tender, 4-5 minutes. Add the silverbeet and garlic and cook until fragrant and just wilted, 1-2 minutes. Remove from the heat. Add a generous squeeze of lemon juice. Season with salt and pepper. Transfer to a serving dish and cover to keep warm.

TIP: Add a splash of water to help speed up the cooking process!

5

Boil the kettle. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the diced bacon, breaking up with a spoon, until golden, 4-5 minutes. Reduce the heat to medium-low, then stir in the light cooking cream, vegetable stock powder and Dijon mustard. Simmer until slightly thickened, 2-3 minutes. Remove from the heat, then stir in the dill. Return the cooked meatballs and any resting juices to the pan, turning to coat.

6

In a small bowl, combine the cherry glaze and a generous squeeze of lemon juice. Sprinkle the almonds over the garlicky greens. Divide the Swedish pork meatballs and Parmesan mash between plates. Top with the bacon-dill sauce. Serve with the greens, the cherry sauce and any remaining lemon wedges.