Swede Gratin
A great winter side dish
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1 Hour
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Serves 4-6
40 Minutes
Serves 4
What you'll need…
- 3 Tablespoons olive oil
- 2 Onions
- 1 Garlic clove
- 1-2 Red chillis
- 1 Litre chicken stock
- 200g Spring greens
- 3 Tablespoons orzo
- 50g Parmesan
- 1 Crustless slice white bread, drizzled with 2 tablespoons milk
- 250g Pork mince
- 1 Egg yolk
- 2 Tablespoons chopped parsley
- 1/2 Crushed garlic clove
- 2 Tablespoons grated parmesan
The method
1
To make the meatballs, break up the soaked bread into a mixing bowl, then add in the mince, egg yolk, parsley, crushed garlic and parmesan. Season well and mix until combined.
2
Roll the mixture into 24 marble-sized balls and fry the meatballs all over in a large non-stick pan with 1 tablespoon of olive oil. Scoop onto a plate once cooked through.
3
Heat 2 tablespoons of olive oil in the same pan. Fry the onion, with a good pinch of salt, for 5-10 minutes or until golden brown.
4
Stir in the garlic and chilli, and cook for 2 minutes. Add the stock, spring greens, orzo and meatballs, and simmer for 15-20 minutes or until the orzo and greens are cooked. Sprinkle over the parmesan to serve. Enjoy!
Recipe from Olive
