Swedish Meatballs with Spinach Rice

Swedish meatballs


  1. Mix together the meatball ingredients and form about 20 meatballs. Set to one side until needed.
  2. Put the sauce ingredients in a saucepan and bring to the boil. Leave with a lid on until needed.
  3. Heat the butter in a wok, add the onions and fry until they begin to soften. Add the rice and fry until it absorbs the butter. Add the water, saffron and stock cube. Put a lid on the pan and leave to simmer gently for 12 minutes.
  4. Meanwhile heat the oil in a frying pan and fry the meatballs. Turn until they are browned on all sides.
  5. Stir the spinach and pine nuts into the rice, it will take about 30 seconds for the spinach to wilt.
  6. Reheat the sauce and serve the rice and meatballs.



  • 500g pork mince
  • 1 tablespoon greek yogurt
  • 1/2 teaspoon fennel seeds
  • salt and pepper
  • 1 tablespoon oil to fry


  • 400g packet of passatta
  • 1 tablespoon balsamic vinegar
  • 1 dessertspoon sugar


  • 25g butter, measure using packet
  • 1 onion, chopped
  • 1 mug basmati rice
  • 2 mugs water
  • pinch of saffron
  • 1 vegetable stock cube or 1 tablespoon concentrated liquid veg stock
  • 2 tablespoons pine nuts
  • 200g bag baby spinach, roughly chopped





prep time

30 Minutes

cook time



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