Pork and Apple Meatballs with Mash and Green Beans

• 500gpork mince
• 1eating apple, peeled and coarsely grated
• 1small onion, finely chopped
• 40gbreadcrumbs
• 6sage leaves, finely chopped
• 1 tspfine salt
• black pepper
• 1 tbspolive oil
• 1onion, thinly sliced
• 1 tbspplain flour
• 500mlchicken stock
• 1 tspwholegrain mustard (optional)
• 900gfloury potatoes, peeled and cut into chunks
• 100mlwhole milk
• 25gbutter
• 300ggreen beans, trimmed

Method

1. 1Put the potatoes in a large pan of cold salted water, bring to the boil and cook for 18 to 20 minutes until completely tender when pierced.
2. 2Squeeze the grated apple in your hands to get rid of the juice, then mix it in a bowl with the pork, chopped onion, breadcrumbs, sage, salt and plenty of pepper. Roll into 20 meatballs with damp hands.
3. 3Heat the olive oil in a large frying pan over medium-high heat. Brown the meatballs in two batches for 6–8 minutes each, turning to colour them all over. Lift onto a plate; they will finish cooking in the gravy.
4. 4Add the sliced onion to the pan and cook for 6 minutes until soft and golden, scraping up the meat juices. Stir in the flour for a minute, then gradually add the stock, stirring, and bring to a simmer. Return the meatballs, cover and simmer for 8 minutes until the gravy has thickened and the meatballs are cooked through, reaching 75°C for 30 seconds in the centre. Stir in the mustard if using.
5. 5Drop the green beans into the potato pan for the last 4 minutes, then lift them out with tongs. Drain the potatoes, let them steam for a minute, then mash with the milk, butter and a good pinch of salt until smooth.
6. 6Serve the meatballs and gravy over the mash with the beans alongside.

Per serving

kcal

697

protein

31.6g

fibre

10.4g

carbs

70.7g

fat

33.2g