Tender and juicy meatballs are naturally known as a comforting Swedish dish, but with a twist, can be served as an impressive accompaniment or main to a well-planned meal. These fragrant pork and sage meatballs come with a platter of pear and broccolini, plus cabbage, caraway, sultanas and more – ingredients sure to satisfy with or without a glass of wine.
- 175 glean minced (ground) pork
- ⅓ cup (25 g) fresh multigrain breadcrumbs
- 1 small egg white
- 1 tsp finely grated lemon rind
- ½ tsp allspice
- 1 small brown onion (80 g), grated coarsely
- 1 tbsp chopped fresh sage leaves
- 2 tbsps chopped fresh flat-leaf parsley leaves
- 2 tsps rice bran oil
- 1 small leek (200 g), halved, sliced thinly
- 1 medium pear (230 g), sliced thinly
- 85 g broccolini, trimmed
- 2 cup (160 g) finely shredded red cabbage
- ½ tsp caraway seeds
- 1 tbsp small sage leaves
- 1 tbsp sultanas
Combine pork, breadcrumbs, egg white, rind, allspice, onion, chopped sage and parsley in a medium bowl; mix well. Form mixture into six balls. Place on a tray; cover, refrigerate for 30 mins to firm.
Heat half the oil in a large non-stick frying pan over low heat; cook meatballs, turning, for 8 mins or until browned and cooked through. Transfer to a clean tray; cover with foil to keep warm.
Heat remaining oil in a large saucepan over medium-high heat; cook leek, stirring, for 3 mins. Add pear and broccolini; cook, turning occasionally, for 3 mins. Add cabbage, caraway, sage leaves and sultanas; cook, stirring, for 3 mins or until just tender.
Serve vegetables with meatballs.
TIP You could double the meatball recipe to serve 4 or freeze a batch for another meal. Meatballs will freeze for up to 3 months; thaw overnight in the fridge before cooking.