- 2 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 small garlic clove, finely grated
- 375g lean pork mince
- 1 medium egg yolk
- grating of nutmeg
One of the most useful of spices for both sweet and savoury…
- 50g fine fresh breadcrumbs
- 300ml hot low-salt beef stock
- ½ tbsp Dijon mustard
- 2 tbsp fat-free natural yogurt
- 400g spring greens, shredded
Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…
- lingonberry or cranberry sauce, to serve
Put 1 tbsp rapeseed oil in a frying pan over a medium heat. Add the onion and fry for 10 mins or until soft and translucent. Add the garlic and cook for 1 min. Leave to cool.
Mix the cooled onions, pork mince, egg yolk, a good grating of nutmeg and the breadcrumbs in a bowl with your hands until well combined. Form into 12 balls and chill for 15 mins.
Heat the remaining oil in a frying pan and fry the meatballs for 5 mins over a medium heat, turning often until golden. Pour over the stock and bubble for 8-10 mins or until it has reduced a little. Stir through the mustard and yogurt.
Steam the greens for 5 mins or until tender. Serve the meatballs with the greens and a dollop of the sauce.