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Slimming World Swedish pork meatballs
Serves 4
Syns per serving – FREE
750g lean pork mince (5% fat or less)
1 onion
1 garlic clove
1/4 tsp freshly grated nutmeg
1/2 pack fresh dill
1 egg
300ml boiling chicken stock
1 tsp fresh rosemary
1 tsp tomato puree
2 tsp Worcestershire sauce
1 tsp soy sauce
1 level tsp cornflour
150g plain quark
2 tbsp fat-free natural Greek yogurt
1/2 tsp paprika
Mix the pork, onion, garlic, nutmeg, tbsp dill, egg and seasoning and shape the mixture into 28 golf ball size meatballs.
Spray a large non stick pan with low-calorie cooking spray and place over a medium high heat. Fry the meatballs in batches for 8-10 minutes until well browned and cooked through. Set aside and keep warm.
Add the stock, rosemary and tomato puree to the pan and bring to a simmer. Add the Worcestershire sauce, soy sauce and seasoning then return the meatballs to the pan. Simmer gently until they are heated through. Turn off the heat and allow to cool for 5 minutes.
Mix the cornflour with 6tbsp of the quark and add to the pan. Stir well and increase the heat gently until the sauce has thickened.
Mix the remaining quark with the yogurt, paprika and dill and serve straight away with pasta and vegetables.
TIP: Get the quark out of the fridge when you start cooking so they aren’t too cold when you add them to the pan. This can help reduce the risk of the sauce splitting.
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