Carrot & sweet potato mash
Pair this comforting mash with a warming casserole for a match made in heaven
Lemon & fennel pork meatballs
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 1 medium onionfinely chopped
- 2 garlic clovesfinely sliced
- 2 x 400g cans plum tomatoes
- 1 lemonzested and cut into wedges
- 500g pork mince
- 2 tsp fennel seeds
- 250g kale
- 25g pine nutstoasted
- crusty breador mashed potato, to serve (optional)
Nutrition: per serving
- kcal401
- fat23g
- saturates6g
- carbs16g
- sugars10g
- fibre3g
- protein31g
- salt0.3g
Method
step 1
In a medium pan, heat 1 tbsp of the oil over a medium heat. Add the onion and garlic to the pan and cook for 5 mins. Tip in the tomatoes with a splash of water, increase the heat and allow to bubble for 15 mins.
step 2
Meanwhile, in a large bowl, combine the lemon zest, mince, fennel seeds and a good pinch of seasoning. Mix well, then shape into walnut-sized balls.
step 3
Heat the remaining oil in a lidded frying pan over a medium heat. Add the meatballs and brown for 5 mins, then pour the tomato sauce into the pan. Simmer for 10 mins, then add the kale, cover with a lid and cook for 5 mins more until wilted. Season to taste, and scatter over the pine nuts. Serve with the lemon wedges, for squeezing over, and crusty bread or mash, if you like.
