Pork-Parmesan Meatballs

Nutrition per serve

Ingredients

• 2pcs potato
• 25g parmesan
• 300g lean pork mince
• 20g panko breadcrumbs
• 5g Italian seasoning
• 400g diced tomatoes
• 150g peas
• 1pcs egg
• 10ml olive oil
• 20g butter
• 5ml balsamic vinegar
• 5ml sugar

Method

1. Step 1 — Cook potato
   Peel the potatoes and cut into 2cm chunks. Put in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 12 mins or until tender. Drain, return to the pan and cover to keep warm (for fluffy mash, drain the potatoes well, return to the hot pan and stand for a few minutes to evaporate any moisture before covering).
2. Step 2 — Prep meatballs
   Meanwhile, cut the parmesan into 5mm cubes. Put the pork mince, breadcrumbs, half the Italian seasoning and 1 egg in a large bowl and season with salt and pepper. Using damp hands, combine well, then shape into walnut-sized balls. Push one parmesan cube into the centre of each meatball, then using damp hands reshape the meatballs.
3. Step 3 — Brown meatballs
   Bring a small saucepan of water to the boil for the peas. Heat 2 tsp olive oil in a medium deep frypan over high heat. Cook the meatballs, turning regularly, for 3-4 mins until browned (the meatballs won't be cooked through).
4. Step 4 — Cook sauce
   Add the tomatoes, remaining Italian seasoning and 125 ml (½ cup) water to the meatballs and bring to a simmer. Reduce the heat to medium and cook for 8-10 mins until the sauce is slightly reduced and the meatballs are cooked through.
5. Step 5 — Cook peas and make mash
   Add the peas to the pan of boiling water, return to the boil and cook for 1 min. Drain. Mash the potato until smooth. Add 20g butter, season with salt and pepper and stir until combined.
6. Step 6 — Get ready to serve
   Add the peas, 1 tsp balsamic vinegar and 1 tsp sugar to the meatball sauce and stir to combine. Taste, then season with salt and pepper. Divide the mashed potato and meatballs among bowls to serve.

Allergens

Egg, Milk, Sulphites, Gluten, Wheat