The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Swedish-style meatball spaghetti
Lightly spiced meatballs in a silky yogurt sauce spiked with fresh dill? This fusion dish is serving serious Scandi style! Onions, green beans and courgettes amp up the veg power, while loops of spaghetti suck up that gorgeous sauce.
SWK: Source of fibre
SWK: High protein
Plants 3
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Serving size
Ingredients
- 500g pork mince (5% fat or less)
- 2 x of fresh dill
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- ½ tsp ground nutmeg
- 2 onion
- 240g green beans
- 2 courgette
- 4 garlic clove
- 400g pasta (Wheat) (Durum wheat semolina)
- 2 tbsp apple cider vinegar (apple cider vinegar (100%))
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
Nutritional Information
Calories: 612
Protein: 47g
Carbs: 89g
Fat: 6.4g
Ingredients
- 250g pork mince (5% fat or less)
- 200g pasta (Wheat) (Durum wheat semolina)
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 0.5 tsp ground nutmeg (use half)
- 1 onion
- 160g green beans
- 1 courgette
- 2 garlic clove
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 handful of fresh dill
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
Nutritional Information
Calories: 621
Protein: 47g
Carbs: 89g
Fat: 6.5g
Swedish-style meatball spaghetti
Lightly spiced meatballs in a silky yogurt sauce spiked with fresh dill? This fusion dish is serving serious Scandi style! Onions, green beans and courgettes amp up the veg power, while loops of spaghetti suck up that gorgeous sauce.
Cook time:
25 mins
Cuisine:
European
Food group:
Pork
Allergens: Milk, Wheat
Cooking Instructions
Before you start
- 1x large frying pan
- 1x large saucepan
Make your meatballs
- In a bowl, mix a generous pinch of the nutmeg into the mince. Lightly season and, using your hands, shape into 10 even-sized meatballs (20 for 4 portions).
- Peel and thinly slice the onions, then trim and halve the green beans. Halve the courgettes lengthways and slice into ½cm half-moons. Peel and finely chop the garlic.
It's fry time!
- Spritz a non-stick frying pan with cooking spray and put it over a medium heat. Fry the meatballs with the onions, green beans, courgettes and garlic for 5-7 mins, then lightly season.
Boil the pasta
- Meanwhile, cook the pasta in boiling water for 7-8 mins, then drain.
Things get saucy!
- Sprinkle half the remaining nutmeg sachet into the pan (the whole sachet for 4 portions – to taste) along with the vinegar and 200ml water (250ml for 4 portions).
- Add the stock powder, stir to dissolve and simmer for 6-8 mins, until the meatballs are cooked through and the sauce loosely coats the veg.
Finish & serve
- Finely chop half the dill.
- Tip the pasta and chopped dill into the sauce. Take the pan off the heat and leave to cool slightly, then add the yogurt and stir well.
- Scatter over the remaining dill and serve.