Serves 2
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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.

Photo: bauersyndication.com.au

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