Beef Meatballs in Creamy Leek and Chive Sauce

Meanwhile, peel and grate the garlic (or use a garlic press).

In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince and half the garlic. Season with pepper and mix together with your hands.

Roll the mince into even-sized balls, 5 per person. Pop them onto another baking tray and set aside for now. IMPORTANT: Wash your hands and equipment after handling raw mince.

Trim the green beans. Roughly chop the chives (use scissors if easier).

Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

When the chips are halfway through cooking, turn them and add the meatballs to the top shelf of your oven.

Bake the meatballs until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle. 

Bring a saucepan of water with ¼ tsp salt to the boil. 

While it comes to the boil, heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally. 

Meanwhile, when boiling, add the green beans to the pan of water and cook until tender, 3-5 mins.

Once the leek has softened, add the remaining garlic and cook for 30 secs. Then, stir in the chicken stock paste and water for the sauce (see pantry for amount).

Bring to the boil, then stir through the creme fraiche and remove from the heat. Stir in three quarters of the chives. Taste and season with salt and pepper if needed.

Once the beans are cooked, drain in a sieve and pop back into the pan, off the heat. Season with salt and pepper and add a knob of butter (if you have any).