Not-Swedish meatballs in a soy, honey & mustard glaze
Prep
30 mins
Cook
15 mins
Servings
4
Difficulty
Medium
These meatballs are my answer to those heavy Swedish versions you find everywhere, and honestly, they come together in about 45 minutes flat. I've swapped the cream sauce for a punchy Asian inspired glaze with soy, honey and wholegrain mustard that feels lighter and more exciting. The pork is lean and high in protein, so you're getting something genuinely good for you without any of the fussiness. What I love most is how simple it all is: just mix, roll, pan fry and glaze. Perfect for a weeknight dinner that tastes like you've made a real effort.
Ella x
Ingredients
- 500 gramsno.1 british free range pork mince 5% fat
- ½ tspsalt
- 1½ tsppaprika
- 1½ tspfennel seeds(ground)
- 25 gramspanko breadcrumbs
- ½ tspbaking powder
- 1onion(quartered)
- 1garlic clove(clove garlic)
- 25 grams25g pack flat leaf parsley(pack flat leaf parsley, leaves only)
- 2 tbspvegetable oil(for frying)
- 1 tbspwholegrain mustard
- 1 tbspclear honey
- 2 tbspdark soy sauce
Detail level
Instructions
- 1
Place the pork, salt, paprika, fennel seeds, breadcrumbs and baking powder into a large mixing bowl.
- 2
In a small blender or a food processor, blitz the onion, garlic and parsley together to a f ine mince (or chop by hand as small as you can), then add to the pork. Work everything together to an even mass – knead together so the spices are distributed well. Shape into 32 small meatballs.
- 3
Heat a large nonstick frying pan or wide skillet, add the oil and fry the meatballs over a medium-high heat, turning occasionally, until golden all over, about 5 minutes. Boil the kettle.
- 4
Add 250ml boiling water to the frying pan – it will sizzle a little – and cook for 5 minutes, shaking the pan occasionally.
- 5
Add the mustard, honey, mustard and soy sauce to the pan, then shake to melt and distribute the honey and mustard all over. Continue cooking and shaking for 3 minutes more, until the sauce thickens and starts to coat the meatballs in a shiny glaze. The meatballs should be cooked through, with no pink meat. Serve immediately.
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