Hearty and satisfying traditional comfort food
(29 votes)
Cook: 45 Mins
Serves: 6
Price: £1.22 per serving
Nutritional Information
Each 431g serving contains
Energy
1694kj
405kcal
1694kj
405kcal
20%
Fat
17.7g
17.7g
High
25%
25%
Saturates
7.8g
7.8g
High
39%
39%
Sugars
6g
6g
Med
7%
7%
Salt
0.43g
0.43g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
393kj/94kcal
Typical energy values per 100g:
393kj/94kcal
Ingredients
800g potatoes, peeled and chopped
2tsp rapeseed oil
1 onion, finely chopped
500g Butcher's Selection Pork Reduced Fat Mince
50g fresh white breadcrumbs
10g dill, finely chopped
10g flat-leaf parsley, chopped
2tsp cornflour
1 reduced-salt chicken stock cube, mixed with 400ml boiling water
20g unsalted butter
300ml reduced-fat soured cream
400g green beans, trimmed
Cranberry sauce, to serve
Method
1
Boil a large pan of water and cook the potatoes for 15-20 mins. Drain well.
2
Heat the oil in a deep-sided frying pan over a medium setting. Cook half the onion for 8-10 mins, until softened.
3
For the meatballs, mix the remaining onion, pork, breadcrumbs, dill, half the parsley and ¼tsp pepper. Roll into 24 evenly sized balls. Cover with clingfilm and chill in the fridge for 15 mins.
4
Working in batches, add the meatballs to the frying pan on a high heat. Cook for 8-10 mins, stirring occasionally, until browned all over.
5
Reduce the heat and sprinkle over the cornflour, stirring to coat. Slowly add the stock, stirring constantly. Simmer, covered, for 15 mins or until the meatballs are cooked through.
6
Mash the potatoes with the butter and 200ml of the soured cream until smooth. Season with black pepper.
7
Boil the beans for 4-6 mins in a pan of water, until tender. Drain well.
8
When the meatballs are cooked, season with black pepper, stir in the remaining cream and heat through.
9
Sprinkle the meatballs with the rest of the parsley and serve with the mash, beans and cranberry sauce.