Pork Meatballs and Mash

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs onion
• 1head broccoli
• 1bunch thyme
• 300g lean pork mince
• 10g pepper and garlic seasoning
• 20g butter
• 15ml olive oil
• 15ml plain flour

Method

1. Step 1 — Prep ingredients
   Peel the potatoes and cut into 2cm chunks. Thinly slice the onion. Cut the broccoli into florets. Finely chop the thyme leaves, discarding the tough stems. Put the pork mince, half the thyme and 1½ tsp pepper and garlic seasoning (see cooking tip) in a large bowl and season with salt. Using damp hands, combine well, then shape into walnut-sized balls.
2. Step 2 — Make mashed potato
   Put the potato in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 10 mins or until tender. Drain and return to the pan. Mash the potato until smooth. Add 20g butter, season with salt and pepper and stir to combine.
3. Step 3 — Brown meatballs
   While the potato is cooking, bring a separate medium saucepan of water to the boil for the broccoli. Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the meatballs, turning occasionally, for 4-5 mins until browned and almost cooked through. Remove from the pan.
4. Step 4 — Start gravy
   Heat 2 tsp olive oil in the same pan over medium heat. Cook the onion, stirring, for 3-4 mins until softened. Add the remaining thyme, remaining pepper and garlic seasoning and 1 tbs flour and cook, stirring, for 30 secs. Add 250ml (1 cup) water and bring to the boil.
5. Step 5 — Cook broccoli
   Meanwhile, cook the broccoli in the pan of boiling water for 3-4 mins until tender. Drain.
6. Step 6 — Add meatballs to gravy
   Add the meatballs to the gravy, reduce the heat to medium and cook, stirring occasionally, for 2 mins or until the gravy is slightly thickened and the meatballs are cooked through. Taste, then season with salt and pepper. Divide the meatballs and gravy, mash and broccoli among bowls to serve.

Allergens

Milk, Gluten, Wheat, Sesame, Soy, Sulphites