Swedish Meatballs

Swedish Meatballs

Serves 4

Core recipe

Points per recipe: 25

For the Cucumber Salad:

4 tbsp rice wine vinegar

sweetener eg Splenda approx 2tsp

1 cucumber, halved, deseeded and sliced

12 radishes, sliced

For the Meatballs

50g semolina, dry weight (2½)

250g minced pork (8)

250g extra lean minced beef (9)

1 onion, finely chopped

1 egg beaten (1½)

2 tbsp fresh chopped parsley or dill

frylight

For the mustard sauce

150g extra light philadelphia (3½)

150ml skimmed milk (½)

good dash Worcestershire sauce

2 tbsp wholegrain mustard

To make the salad, stir the sweetener and vinegar together and toss well with the cucumber and radishes.  Season to taste and set aside.

Mix the semolina, pork, beef, onion, egg and parsley or dill.  Season and form into 16 meatballs. Heat a large pan, spray with frylight and add the meatballs.  Cook turning occasionally for 10-15 mins or until well browned.  Remove from pan and keep warm.

With the heat on very low, stir the extra light philly, milk, mustard & worcestershire sauce into the pan.  When warmed through, season and serve with the meatballs and salad.

Note:  Alternatively make gravy with these instead of mustard sauce.