Swedish Pork Meatballs & Bacon-Parsley Sauce with Cheesy Mash & Nutty Garlic Greens

Ingredients

Instructions

1. • Boil the kettle. Half-fill a medium saucepan with
   the boiled water and heat over high heat.
   • Peel potato and cut into large chunks.
   • Cook potato in the boiling water until easily
   pierced with a fork, 12-15 minutes.
   • Drain potato, then return to the saucepan. Add
   the butter, the milk and Parmesan cheese.
   Mash until smooth, then season to taste. Cover
   to keep warm.
   TIP: Save time and get more fibre by leaving the
   potato unpeeled!
2. • Meanwhile, in a medium bowl, combine
   pork mince, fine breadcrumbs, the egg and
   garlic & herb seasoning.
   • Using damp hands, roll heaped spoonfuls of
   mixture into small meatballs (4-5 per person).
   Transfer to a plate.
3. • In a large frying pan, heat a drizzle of olive oil
   over medium-high heat.
   • Cook meatballs, turning, until browned and
   cooked through, 8-10 minutes. Transfer to
   a plate.
   TIP: Cook the meatballs in batches if your pan is
   getting crowded.
4. • Meanwhile, cut lemon into wedges. Trim green
   beans. Roughly chop silverbeet and parsley.
   Finely chop garlic.
   • In a second large frying pan, heat a drizzle of
   olive oil over medium-high heat. Cook green
   beans, tossing, until tender, 4-5 minutes.
   • Add silverbeet and garlic and cook until
   fragrant and just wilted, 1-2 minutes.
   • Remove pan from heat. Add a generous squeeze
   of lemon juice. Season with salt and pepper.
   Transfer to a serving dish. Cover to keep warm.
   TIP: Add a splash of water to help speed up the
   cooking process!
5. • Return the first frying pan to medium-high heat
   with a drizzle of olive oil. When oil is hot, cook
   diced bacon, breaking up with a spoon, until
   golden, 4-5 minutes.
   • Reduce heat to medium-low, then stir through
   light cooking cream, vegetable stock powder
   and Dijon mustard. Simmer until slightly
   thickened, 2-3 minutes.
   • Remove pan from heat, then stir through
   parsley. Return cooked meatballs and any
   resting juices to the pan, gently turning
   meatballs to coat. Set aside.
6. • In a small bowl, combine onion chutney and a
   generous squeeze of lemon juice.
   • Roughly chop roasted almonds, then sprinkle
   over the greens.
   • Divide Swedish pork meatballs and cheesy mash
   between plates. Top with bacon-parsley sauce.
   • Serve with nutty garlic greens, onion chutney
   and any remaining lemon wedges. Enjoy!