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 meatballs with mash & greens
If you can’t resist the meatballs at a certain Swedish furniture store, you’ll love our Slimming World-friendly version – and you don’t have to drive out of town to get them! Pork meatballs fragrant with garlic, parsley and dill nestle in a creamy garlic and herb sauce, served with mash, greens and a squeeze of lemon.
SWK: High protein
Plants 5
SWK: High fibre
Serving size
Ingredients
- 1 unwaxed lemon
- 250g pork mince (5% fat or less)
- 2 garlic clove
- 1 handful of fresh dill
- 1 handful of fresh flat-leaf parsley
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 400g potatoes
- ½ tsp ground nutmeg
- 1 courgette
- 180g Tenderstem broccoli
- 80g green beans
- 1 onion
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 475
Protein: 43g
Carbs: 61g
Fat: 5.6g
Ingredients
- 500g pork mince (5% fat or less)
- 240g Tenderstem broccoli
- 1 unwaxed lemon
- 4 garlic clove
- 2 x of fresh dill
- 1 handful of fresh flat-leaf parsley
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 800g potatoes
- 2 courgette
- ½ tsp ground nutmeg
- 160g green beans
- 2 onion
Nutritional Information
Calories: 452
Protein: 41g
Carbs: 58g
Fat: 5.4g
Swedish-style meatballs with mash & greens
If you can’t resist the meatballs at a certain Swedish furniture store, you’ll love our Slimming World-friendly version – and you don’t have to drive out of town to get them! Pork meatballs fragrant with garlic, parsley and dill nestle in a creamy garlic and herb sauce, served with mash, greens and a squeeze of lemon.
Cook time:
45 mins
Cuisine:
European
Food group:
Pork
Allergens: Milk
Cooking Instructions
Do the mash!
- Cut the potatoes into 2cm cubes and cook in boiling water for 15-18 mins. Drain, return to the pan and mash, then lightly season.
Make your meatballs
- While the spuds are cooking, coarsely grate the courgettes, wrap in kitchen roll and squeeze out the excess water.
- In a large bowl, mix the courgettes and a pinch of nutmeg (to taste) with the mince. Lightly season and, using your hands, shape into 10 even-size meatballs (20 for 4 portions).
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Cook the meatballs for 4-5 mins until browned all over, then transfer to a plate.
Things get saucy
- Peel and finely dice the onions. Peel and crush the garlic, then finely chop the dill and parsley.
- Keep the frying pan over the heat, and fry the onions for 6-8 mins. Add the garlic and another pinch of nutmeg (to taste) and fry for 2 mins.
- Add the stock powder, pour in 250ml boiled water (350ml for 4 portions) and stir well. Return the meatballs to the pan and simmer for 8-10 mins (10-12 mins for 4 portions), until the stock has reduced by two-thirds and the meatballs are cooked through.
Simmer the veg
- At the same time, trim the broccoli and green beans, then cook in boiling water for 3-4 mins and drain.
- Squeeze a little lemon juice over the veg (to taste) and lightly season.
Bring everything together
- Take the frying pan off the heat and leave to cool a little, then add half the chopped herbs, a squeeze of lemon juice (to taste) and the yogurt. Mix the remaining herbs into the mash, and cut any unsqueezed lemon into wedges.
- Serve the meatballs and sauce with the mash, broccoli and beans, and with the lemon wedges on the side for squeezing.